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    Home » Grateful Grazer

    Published: Jun 6, 2017 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · 10 Comments

    Mango Cucumber Salad with Jicama

    Jump to Recipe Print Recipe

    This Cucumber Mango Salad is the fruit salad summer dreams are made of—and certainly not your mama’s melon ball mix.

    Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!

    I’ve been fantasizing about this summer side dish since the May issue of Bon Appétit landed in my mailbox over a month ago. Adding fruit to salads can be controversial—at least here in the foodie world—but I for one can’t imagine a better way to get more vitamins and antioxidants while filling up on the best of summer flavors.Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!

    No offense to the classic melon + berry fruit salad combo that I grew up eating but this summer, I’m craving something a little bit different. I want crunchy texture, a little heat, and an explosion of tropical fruit flavor. Yet again, the pages of Bon Appétit have come to my rescue. Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!

    I kept my fruit and veggie salad recipe pretty close to BA’s Mango and Cucumber Chow. (Why mess with perfection?) Per usual, though, I can’t follow any recipe exactly to a T. For one, I added jicama to give my salad some extra crunchy texture. I also left out the shallot and the garlic to keep things simple—feel free to toss either/both in if you have them on hand.  vUpgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!

    This bright and cheery summer dish will look great on your party table and acts as the perfect accompaniment to whatever you’re serving up from the grill. There’s no reason for the party to end come Monday either. This Mango Cucumber Salad is so quick and easy to put together that it makes a colorful and convenient weeknight side dish too! Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!Serve with crispy avocado tacos, tempeh tostadas, and matcha margaritas for an ideal Mexican-inspired warm-weather feast. Your go-to summer fruit salad is about to get a major upgrade!

    Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!

    Mango Cucumber Salad with Jicama

    Upgrade your go-to summer fruit salad with a colorful Mango Cucumber Salad with Jicama! Easy vegan/vegetarian and gluten-free recipe!
    5 from 3 votes
    Print Pin Save Saved! Rate
    Course: Salad, side
    Cuisine: dairy-free, gluten-free, plant-based, summer, vegan, vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Author: Stephanie McKercher, RDN

    Ingredients

    • 2 ripe mangoes peeled and cut into ½-inch spears
    • 1 cucumber halved lengthwise, seeds removed, and thinly sliced horizontally
    • 1 cup sliced jicama spears
    • 1 sliced jalapeño pepper seeds and membrane removed if less heat desired
    • 1 lime zest and juice
    • ⅓ cup chopped fresh cilantro
    • Salt to taste

    Instructions

    • Combine ingredients in a large bowl, toss until mixed, and enjoy! Best enjoyed within 1-2 days.

    Notes

    Recipe inspired by Bon Appétit May 2017
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    [clickToTweet tweet="Upgrade your go-to summer fruit salad with a colorful #vegan Cucumber Mango Jicama Salad!" quote="Upgrade your go-to summer fruit salad with a colorful #vegan Cucumber Mango Jicama Salad!"]

    Fruit in salads: yay or nay?

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    Comments

    1. Leslie Hoffman says

      August 20, 2019 at 6:46 pm

      5 stars
      Delicious summer salad!

      Reply
      • Stephanie McKercher, RDN says

        August 21, 2019 at 7:42 am

        Thanks, Leslie! So glad you enjoyed it.

        Reply
    2. Linda Hendy says

      December 10, 2018 at 1:18 pm

      Would you recommend using frozen mango when the fruit is out of season? Or suggest a substitute?

      Reply
      • Stephanie McKercher, RDN says

        December 11, 2018 at 8:56 am

        Hi Linda! I haven't tried it, but frozen mango could work. You'll probably want to drain and thaw the fruit really well before adding it to the salad. (You may even want to cook it on a grill pan first). I've also used dry mango in salads-you can search "mango forbidden rice" for another idea. Would love to hear how it turns out if you try it!

        Reply
    3. ali says

      June 25, 2018 at 1:57 pm

      5 stars
      hi, made this last night. all I can say is...WOW!!!! very fresh, delicious and easy.

      Reply
      • Stephanie McKercher, RDN says

        June 25, 2018 at 4:15 pm

        Yay, so glad you liked it. Thanks, Ali! 😀

        Reply
    4. CiCi says

      June 14, 2018 at 3:16 pm

      Do you cook the Jicama first? I have never had it before but want to try it.

      Reply
      • Stephanie McKercher, RDN says

        June 19, 2018 at 7:20 am

        Hi CiCi! I used raw jicama for this recipe. Super easy—let me know how you like it!

        Reply
    5. Rebecca says

      June 06, 2017 at 5:09 pm

      YUM! love the addition of jicama.

      Reply
      • Stephanie McKercher, RDN says

        June 07, 2017 at 6:06 am

        Thanks, Rebecca! Can't get enough of that jicama crunch! ????

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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