Tomato Jicama Salad
A light and refreshing Tomato Jicama Salad with mango & jalapeños for a fresh and easy side dish. Perfect for parties or meal prep. Paleo, vegan, gluten and dairy free, and Whole30 approved!
Servings 6 1/2 cups
Calories 84kcal
Ingredients
Tomato Jicama Salad
- 1 small-medium jicama, peeled and cut into matchsticks (5 1/2 cups/500 grams)
- 2 1/2 cups cherry tomatoes, cut in half (400 grams)
- 1 mango, cubed (1 1/2 cups/225 grams)
- 2 jalapeños, cut into matchsticks (remove seeds for less spice)
- 1/2 cup cilantro, roughly chopped
- 3 tablespoons lime juice
- 1 tablespoon avocado oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- salt and pepper, to taste
Instructions
- In a small bowl whisk together the lime juice, avocado oil, chili powder, cumin, and salt and pepper. Set aside.
- Add jicama, tomato, mango, and pepper to a large bowl. Add dressing and mix well. Add cilantro and mix again.
- Place in the fridge for a few hours to overnight or serve immediately. Enjoy!
Nutrition
Serving: 1cup | Calories: 84kcal | Carbohydrates: 15g | Protein: 1.5g | Fat: 2.6g | Monounsaturated Fat: 1.7g | Potassium: 203mg | Fiber: 5g | Sugar: 8g | Vitamin A: 575IU | Vitamin C: 39.6mg | Calcium: 104mg | Iron: 0.2mg