Name: Jicama Mango Salad
Prep time: 15 min
Ingredients: 1 medium jicama, peeled and cut into ½-inch cubes; 1 ripe avocado, cubed; 1 Persian cucumber, cubed, about 1 cup; 1 bunch cilantro, chopped coarsely; 1 yellow, champagne mango, peeled and cubed; 1 small white onion, chopped; ⅓ cup shelled pumpkin seeds, lightly toasted; ½ cup crumbled queso fresco, or use crumbled feta, optional; Juice and zest of 1 lime; 1 garlic clove, finely grated; 1 tablespoon white wine or champagne vinegar; ½ teaspoon ancho chili powder; ½ teaspoon ground cumin; ⅛ teaspoon ground allspice; 1 teaspoon honey; 1 - 1 ½ teaspoons salt

Jicama Mango Salad

This started out as one of those salads I made in bulk for a party, just tossing things in as I went and mixing up a quick dressing. When multiple guests began asking me for the recipe, I quickly jotted down my steps so I could recreate it and share it with the world. It is perfect as a fresh and vibrant side to any sort of grilled meat or fish, serve it with tacos, burgers, or bring it to a potluck. Then, everyone will be asking you for the recipe! The cheese is optional, in case you’d like to keep it vegan, but it does add a lovely salty counterpoint to the mango if you do not have any dietary restrictions.

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Jicama Mango Salad

Prep Time 15

This started out as one of those salads I made in bulk for a party, just tossing things in as I went and mixing up a quick dressing. When multiple guests began asking me for the recipe, I quickly jotted down my steps so I could recreate it and share it with the world. It is perfect as a fresh and vibrant side to any sort of grilled meat or fish, serve it with tacos, burgers, or bring it to a potluck. Then, everyone will be asking you for the recipe! The cheese is optional, in case you’d like to keep it vegan, but it does add a lovely salty counterpoint to the mango if you do not have any dietary restrictions.

5 from 1 vote

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Course Salad

Servings

Ingredients

For the salad:

1 medium jicama, peeled and cut into ½-inch cubes
1 ripe avocado, cubed
1 Persian cucumber, cubed, about 1 cup
1 bunch cilantro, chopped coarsely
1 yellow, champagne mango, peeled and cubed
1 small white onion, chopped
⅓ cup shelled pumpkin seeds, lightly toasted
½ cup crumbled queso fresco, or use crumbled feta, optional

For the dressing:

Juice and zest of 1 lime
1 garlic clove, finely grated
1 tablespoon white wine or champagne vinegar
½ teaspoon ancho chili powder
½ teaspoon ground cumin
⅛ teaspoon ground allspice
1 teaspoon honey
1 – 1 ½ teaspoons salt

Instructions

Place all of the ingredients for the salad in a large serving bowl. Cover and keep refrigerated until ready to serve.
Mix all of the ingredients for the dressing in a jar with a lid. Shake vigorously to mix. Keep refrigerated until ready to use.
To serve, toss the dressing with the salad.

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