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Jicama, Cucumber, and Mango Salad

posted Aug 20, 2014, 11:31 AM by Rachel Griffin   [ updated Jun 30, 2015, 11:30 AM by Julia Quam ]
Jicama, Cucumber, and Mango Salad



Vegan, Fat Free, Saturated Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Yield: Approximately 5 servings (~3/4 cup each)

Jicama, a South American vegetable, adds a satisfying crunch to this salad.

Ingredients
1 cup cucumber, sliced
1 cup mango, sliced
1 cup jicama, sliced
¼ cup red onion, chopped
½ cup cilantro
2 teaspoons chili powder
Juice of 2 fresh limes
½ teaspoon salt
½ teaspoon sugar

Directions
1. Combine cucumber, mango, and jicama in a large bowl. Toss with salt and sugar and let sit until the juices begin to draw out of the produce (about 15 minutes).
2. Add red onion, cilantro, and lime juice. Toss to combine.
3. Serve chilled.

Nutrition Facts (per serving)
44 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 233 mg sodium, 11 g carbohydrates, 7 g fiber, 7 g sugar, 1 g protein, 11% DV of Vitamin A, 34% DV of Vitamin C, 2% DV of Calcium, 2% DV of Iron
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