Summer Salad: Jicama, Mango, Radish & Cucumber

Name: Summer Salad: Jicama, Mango, Radish & Cucumber
Prep time: 20 min
Total time: 20 min
Yield: 4-6
Ingredients: 1 medium to large jicama, peeled and cut into match stick sizes or chopped; 1 large mango cut into match stick sizes; 1/2 English cucumber cut into match stick sizes; 6 radishes sliced thinly; 1/2 red onion sliced thinly; 1/4 cup chopped cilantro; 2 - 3 juiced limes; 1 - 2 tbsp avocado oil; 1 - 2 tbsp honey; Salt & pepper to taste; 1/4 tsp cumin; 1/4 tsp cayenne pepper; 1/4 tsp dried oregano; 1/4 tsp dried mint

by Irma | mycreativekneads

4-6 Servings

20 min

This is a perfect, fresh and crisp salad for summer and it’s pretty too! The dressing is a cilantro lime vinaigrette and let me tell ya, it’s full of flavor and it’s very easy and quick to make as well. This quickly has become one of my favorite salads and it’s so versatile too. This can be served as a side salad or as a full meal, just add your favorite protein, from chicken to seafood. I love this recipe because it’s full of so many textures and a wonderful combination of flavors. The vinaigrette can be made spicier by adding finely chopped cilantro or more cayenne pepper. We served it with shrimp kabobs but this recipe is only for the salad and dressing.

WHAT IS JICAMA?

If you’ve never tried jicama, it’s a root vegetable, has thick, brown skin with a white interior. Some say it tastes like an apple but not as sweet, I don’t think it does but I can’t think of anything else it would taste like. It resembles a potato but good thing, it has a lot fewer carbs 😉 It contains many vitamins and minerals, including vitamin C, folate, potassium and magnesium. It's also low in calories and it is high in fiber and water. Jicama also contains antioxidants, including vitamins C and E so, it’s good for you and I love the crunch that it has.

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