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Mango Jicama Salad Recipe

Mango Jicama Salad Recipe photo by Taste of Home

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“I’m always looking for recipes with out-of-the-ordinary ingredients, like mango and jicama,” relates Doreen Dineen of Freeville, New York. “I couldn’t find one with those fruits, so I creates this crunchy, slightly sweet salad with a refreshing citrus dressing.”

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Mango Jicama Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1 cup julienned peeled jicama
1 cup chopped peeled mango
1/4 cup dried cranberries
1 green onion, thinly sliced
1-1/2 cups torn mixed salad greens
DRESSING:
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon lime juice
Dash salt and pepper

Directions

In a small bowl, combine the first four ingredients. Divide the greens between two salad plates; top with jicama mixture.
In a small bowl, whisk the dressing ingredients; drizzle over salads. Yield: 2 servings.

Nutritional Facts 1-3/4 cups equals 199 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 82 mg sodium, 36 g carbohydrate, 6 g fiber, 2 g protein.

Originally published as Mango Jicama Salad in Cooking for 2 Summer 2007, p33

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Mango Jicama Salad

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Reviewed on Jul. 12, 2011 by angelampie

Made this for a side for supper. Loved it! I'm not a fan of Mango, so I used Pineapple instead! Loved the Jicama, my first time trying it and was very pleasantly surprised, it was nice and sweet! Keeper for me!

Reviewed on Jul. 17, 2010 by Summy

Jicama is a root vegetable, very commonly used in Southwest meals. It's slightly sweet, crunchy, and has the texture of a white radish. My mother used to slice a peeled jicama 1/4 inch thick, and then season with soy sauce and lemon juice. (We'd combine about 2/3 soy sauce with 1/3 lemon, and soak the jicama in it...and it was SO delicious! Forget it, if you are sodium conscious :) )