Mango Cucumber Jicama Salad with Lime and Cilantro
This mango cucumber jicama salad is the ultimate cooling side dish. It's equal parts sweet, crisp, tangy, and fresh. With ripe mango, crunchy cucumber and jicama, jalapeño for heat, and plenty of lime and cilantro, it’s the kind of no-cook dish you'll crave all summer long. Serve it at picnics, barbecues, or alongside tacos for a vibrant, refreshing bite.
Servings 4
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