Mango Avocado Jicama Salad Recipe

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman; image ©  thitarees via 123rf.com

Don’t Forget the Jicama

This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.

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The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?

Fresh Honey Lime Vinaigrette

Don’t forget to dress your salad with the fresh taste of lime and honey! The lime will keep your avocado from turning.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!



Mango Avocado Jicama Salad with Honey Lime Vinaigrette

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Avocado, Jicama, Mango
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 268kcal

Ingredients

  • 3 large mangoes
  • 1/2 medium jicama
  • 1 large avocado
  • 1/2 jalapeño
  • 2 green onions

Honey Lime Vinaigrette

  • 1 lime
  • 2 tbsp honey
  • 1/4 cup avocado oil
  • 2 garlic cloves large
  • 1 tsp sea salt
  • 1 tsp chili powder

Instructions

  • Peel and chop mangoes, jicama and avocado.
  • Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
  • Chop green onions.
  • Place all ingredients in a medium bowl. Set aside.

Honey Lime Vinaigrette

  • Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
  • Pour vinaigrette over fruit and vegetables. Toss to coat.

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24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman
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