Anyway, remember when I made that Cucumber Mango Bruschetta? That same day, I made this incredible Mango, Jicama and Avocado salad.
I looooove jicama. It is refreshing and has the perfect crunch with a tad of sweetness. I snack on it raw or add it to salads and slaws. I was inspired by my roommate to make this Mango + Jicama combo. It has a tangy and citrus bite, perfect for the summer weather.
The National Mango Board sent me some mangoes, and of course, had to put them to good use. The sweet mangoes were a perfect compliment to the jicama.
You can also serve this with chips or cucumber slices to make it a salsa. Enjoy!
Mango, Jicama and Avocado Salad [veg] [v] [gf]
Prep Time: 25 minutes
Keywords: appetizer salad gluten-free vegan vegetarian
Ingredients (4 cups)
- 2 Mangoes
- 1 large Jicama
- 1 large Avocado
- 5 Radishes
- 2 Limes
- 1 Lemon
- 1/2 bunch Cilantro
- 1 tsp Apple Cider Vinegar
Chop mango, jicama, and avocado into small chunks.
Chop radishes into thin slices and halve.
Add chopped cilantro, juice of 2 limes, juice of one lemon, apple cider vinegar, and a dash of salt.
Mix well together and let it sit for 10 minutes (to let the flavors meld)
Serve alone or make it salsa with chips!