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.
Pair it with Grilled Sambal Chicken , Chipotle Portobello Tacos, Peruvian Chicken and Green Sauce, Mexican Salmon with Avocado Cucumber Salsa or the Chili Garlic Tofu from this recipe.
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.
Fold in the avocados if you like and sprinkle with chili flakes. Aleppo Chili flakes are nice- they have a bright and tangy quality to them which I love in summer salads.
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!
xoxo
Jicama Salad with Mango, Cucumber, Lime and Aleppo
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: vegan, salad, vegetarian, potluck recipes,
- Method: chopped
- Cuisine: Mexican
Description
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!
Ingredients
- 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
- 1/2 an English cucumber
- 1 red bell pepper ( or sub 6 radishes)
- 1/4 cup red onions, thinly sliced ( or 3-4 scallions)
- 1/4 cup cilantro leaves
- 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Aleppo chili flakes ( or regular chili flakes, or powder)
- Optional : Avocado, cooked chilled shrimp, a bed of greens.
Instructions
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.
Notes
The salad keeps well, but without the avocado. Add it right before serving.
Nutrition
- Serving Size: 1 cup -includes one avocado
- Calories: 96
- Sugar: 7.6 g
- Sodium: 148.7 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 12.5 g
- Fiber: 3.1 g
- Protein: 1 g
- Cholesterol: 0 mg
What type of greens pair best with this salad?
Arugula, watercress, little gems?
Made this (minus avocado) to go with panko-crusted avocado tacos. Delicious!
Sounds tasty!
Keto- friendly? I was trying to figure out the carbs if I removed the mangos which are high in carbs. Mangos are about 45 net carbs each. If I take that off, it doesn’t add up. It’s there any way to find out what it would be? I just love this SOOOO much! Thanks for your help!
Once the mangos are removed, net carbs per serving ( 8 servings) are 6 grams. This does include the avocado and 2 limes.
Thank you so much for responding! I’ll be trying it very soon. I had made this so many times before. But the keto diet was my New Year’s Resolution. So happy I can now try this again!
I don’t think we can get jicamas in Australia. Will the salad work without it, or is there another vegetable that would work well to sub?
Thank you! It looks so delicious (and I have everything else!)
I am having a hard time thinking of something- apples, radish?
Delicious, fresh, different!!! It has become a favorite of my family. Love it!!!
Great to hear- thanks!
This recipe is so tasty. I can’t do nightshades or cilantro, so just left those out and was still so good. I am wondering if you ever got that video done. Can you post a link or email it to me?
Remind me… what video?
Jessika says
October 22, 2018 at 9:18 am
In my house, this once was a salad. Now, it’s a must have taco topping. If I don’t make it, someone always asks for it. I love it, but it’s time consuming to cut the vegetables to look pretty and uniform. It’s actually something I struggle with, maybe you can add a photo of how to make this a quicker task? I feel like I might be doing it wrong and the must be an easier way for it.
★★★★★
Reply
Sylvia Fountaine says
October 22, 2018 at 2:19 pm
This is such a great idea! I could do a quick video.
This recipe is so simple yet so good! The colors and textures are amazing. I left out the onion because I don’t like and I spiralized my jicama and cucumber to save time and it still blended nicely with the matchstick red pepper and mango. This recipe is a keeper! Thanks feasting at home!
In my house, this once was a salad. Now, it’s a must have taco topping. If I don’t make it, someone always asks for it. I love it, but it’s time consuming to cut the vegetables to look pretty and uniform. It’s actually something I struggle with, maybe you can add a photo of how to make this a quicker task? I feel like I might be doing it wrong and the must be an easier way for it.
This is such a great idea! I could do a quick video.
Made this on Saturday to go with fish tacos. So good!
Awesome Lisa- sounds like a good pairing. Glad you enjoyed!