Tomato Jicama Salad
A light and refreshing Tomato Jicama Salad with mango & jalapeños for a fresh and easy side dish. Perfect for parties or meal prep.
- 1 each small-medium jicama, peeled and cut into matchsticks (about 5 1/2 cups)
- 2 ½ cups cherry tomatoes, cut in half
- 1 each mango, cubed (about 1 ½ cups)
- 2 each jalapenos, cut into matchsticks (remove seeds for less spice)
- ½ cup cilantro, roughly chopped
- 3 Tbsp lime juice
- 1 Tbsp avocado oil (substitute-light olive oil)
- ½ tsp chili powder
- ¼ tsp cumin
- salt & pepper to taste
In a small bowl whisk together the lime juice, avocado oil, chili powder, cumin, and salt and pepper. Set aside.
Add jicama, tomato, mango, and pepper to a large bowl. Add dressing and mix well. Add cilantro and mix again.
Place in the fridge for a few hours to overnight or serve immediately. Enjoy!
WHAT IS JICAMA
You can find it in most grocery stores in the root veggie section. It is circular in shape and looks like a large potato.
Jicama might not look like much, but it’s so delicious. Once the skin is peeled away, the interior is starchy and has crispy and juicy texture, resembling a pear, but tastes a little sweet like an apple.
It is amazing raw – I like adding it to salad, using it for dips, or snacking on it. I have seen it sliced thinly for tortillas. You can also roast it – it becomes a little sweeter and makes a great substitute for potatoes.
It packed with vitamins and minerals including vitamin C, potassium, magnesium, and folate. It is also full of fiber and water, helping to keep you full. One cup only has 50 calories and 11 grams of carbs.