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.
Servings: 4 servings
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: 1SERVING | Calories: 261kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 90mg | Fiber: 17g | Sugar: 24g