Colorful Jicama Salad Recipe
The tastiest and beautiful way to get your daily serving of vegetables is making this colorful jicama salad.
Ingredients
For the salad:
- 1 jicama peeled, julienned
- 1 cup carrot, peeled and julienned
- ½ cup radish, julienne
- 1 mango ripe, peeled, julienned
- 1 cup julienned cucumber
- 1 cup julienned red pepper
- 1 cup thinly sliced onion
- ½ avocado peeled and cubed
For the dressing:
- 2-3 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- ¼ cup cilantro, finely chopped
Instructions
- In a large bowl, combine all the vegetables and set it aside.
- In a small bowl whisk together the dressing ingredients and mix it with the prepared vegetables. Let it sit for at least 30 minutes (preferably in the refrigerator) before serving.
Notes
- You can omit or include any vegetable of your choice. I wanted the salad to look colorful so tried to include a variety of color. Red cabbage, orange or yellow bell pepper, thinly sliced spinach are some other options.
Taste & Texture
- The jicama gave a nice crunchy texture and the avocados the creaminess. I served individual portions on romaine lettuce leaves and it was all gone in no time.
