Mango and Jicama Salad

  Lunch

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist.

Mango and Jicama Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium jicama (about 1-1/2 pounds), peeled
  • 1 medium mango, peeled
  • 1 medium sweet red pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup minced fresh chives

Instructions

  • 1. For dressing, whisk together first 6 ingredients.
  • 2. Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts

1 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 1g protein.
Diabetic Exchanges:
1-1/2 fat, 1 vegetable, 1/2 starch.

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