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Jicama Salad
This jicama salad is a refreshing, crunchy and healthy addition to any summer meal. Dressed in a simple honey lime vinaigrette and tossed with fresh cilantro, it also pairs well with any Mexican dish.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Salads
Cuisine:
Mexican
Keyword:
jicama mango salad, jicama salad, jicama salad recipe
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
large jicama
peeled and julienned
1
mango
on the firmer side of ripe, peeled and julienned
1
large cucumber
peeled, seeded and julienned
1
red bell pepper
seeded and julienned
1/2
cup
fresh cilantro leaves
roughly chopped
For the dressing
2
tablespoons
extra virgin olive oil
juice of 1 lime
1
tablespoon
raw honey
pinch
of red pepper flakes
optional
salt and pepper to taste
Instructions
Combine all the salad ingredients in a large mixing bowl.
In a small bowl or mason jar, add all the ingredients for the dressing and either whisk together or shake vigorously with a lid on until combined.
Pour the dressing over the jicama salad in the bowl and toss until well combined.
Season to taste with additional salt and pepper. Salad can be served either immediately or covered and chilled for an hour or so first. (*see note)
Notes
*The salad soaks up the flavors of the dressing best if chilled before serving. 1-2 hours of chill time before serving is sufficient.
Nutrition
Serving:
1
SERVING
|
Calories:
261
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
90
mg
|
Fiber:
17
g
|
Sugar:
24
g