Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo Chile Flakes – a delicious healthy side dish that pairs well with grilled chicken and fish. Perfect for alfresco dining, outdoor gatherings, barbecues and potlucks!
After working in the yard all day, cleaning out the flower beds and pots, getting them ready for planting, this refreshing Jicama salad was like an oasis in a desert. Cool and refreshing, it seemed to breathe life back into this tired body!
This Jicama salad is made with all fruits and veggies. It’s a really healthy, low-calorie yet highly nutritious side-dish to accompany grilled meats or fish, pairing well with Mexican, Caribbean or even Asian flavors.
Pick a jicama the size for a soft ball. If short on time, many grocery stores, offer jicama, already pre-cut into match sticks which is a nice option.
Choose mangos that are firm, but not rock hard. Super ripe mangos will not work here.
Use a veggie peeler to peel both. Slice and cut into neat match sticks.
Make the quick dressing and pour over top.
Give the Jicama Salad a toss.
If you are not a cilantro fan, sub scallions!
In our catering business, we made a version of this, but with the addition of cooked, chilled shrimp and served it as an appetizer.
The sweet tropical mango, paired with crunchy jicama and cucumber, drizzled with lime is such a delicious combo. Avocado can be added in at the end, or left out altogether for a lighter version.
This could easily be served alongside simple grilled chicken.
Hope you. enjoy this healthy Jicama Salad! Let me know what you think below!
- 1 large jicama (softball sized) or purchase pre-cut matchsticks ( about 2 cups)
- 2 mangos ( firm, but not rock hard) Note: soft ones will disintegrate
- ½ an English cucumber
- 1 red bell pepper ( or sub 6 radishes)
- ¼ cup red onions, thinly sliced ( or 3–4 scallions)
- ¼ cup cilantro leaves
- 2 limes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon Aleppo chili flakes ( or regular chili flakes, or powder)
- Optional : Avocado, cooked chilled shrimp, a bed of greens.
Using a sharp veggie peeler, peel mangos and jicama. Slice mangos into ½ inch thick slices or wedges. Cut jicama into ¼ inch thick matchsticks about 2 inches long. Slice the cucumber in half, scoop out the seeds and cut into long strips, then cut into 2 inch matchsticks. Thinly slice the bell pepper into strips.
Place all in a large bowl along with the sliced onions and cilantro. Drizzle with 2 T olive oil.
Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl. Add salt and chili flakes and gently toss. Taste. Adjust lime, salt and chili flakes.
Right before serving you could add avocado slices – just gently fold them in last.
The salad keeps well, but without the avocado. Add it right before serving.
Keywords: jicama salad, mango salad, jicama salad recipes, potluck salads