Description
This refreshing mango jicama salad is the perfect side this summer. Enjoy it with grilled meat or bring it to a potluck.
Ingredients
Scale
- 5 ounces jicama, peeled and cut into matchstick pieces, (about 2 cups)
- 1 mango, peeled and cut into cubes, (about 1 cup)
- 1/2 orange bell pepper, cut into matchstick pieces, (about 1 cup)
- 1/4 red onion, peeled and cup into small pieces (about 1/2 cup)
- 12 radishes, sliced into matchstick pieces (about 3/4 cup)
- 1/2 cup cilantro leaves, chopped, (about 1/4 bunch)
Dressing
- 1 lime, zested and juiced (2 teaspoons lime zest and 2 tablespoons lime juice)
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- Pinch of smoked paprika
Instructions
- Peel and cut jicama into matchstick-size pieces, using a mandoline or knife.
- Cut the orange bell pepper, mango, red onion, radishes and cilantro.
- In a medium serving bowl, toss the fruit and vegetables together.
- Zest the lime, then juice.
- In a small bowl, mix together the dressing ingredients.
- Add the dressing to the mango jicama salad and refrigerate for 30 minutes to allow the flavors to marry.
- Serve cool or at room temperature.
Notes
Jicamas range in weight from 1/2 to over 1 pound. Look for a smaller-sized vegetable that is heavy for its size. The large jicamas can be dry and starchy rather than crisp inside. Store any leftover jicama wrapped in an air-tight container and refrigerated for up to 1 week.
