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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!
Course
Salad, side
Cuisine
dairy-free, gluten-free, plant-based, summer, vegan, vegetarian
Prep Time
15
minutes
minutes
Total Time
15
minutes
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