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!
One of my favorite things about the summer is all the fresh produce. I crave all the light, refreshing, crunchy, and seasonal fruit and veggies. And this tomato jicama salad with mango & jalapeños is just that.
It’s the perfect summer salad too! Jicama is in season until June (if you are in the Northern hemisphere) and tomatoes, peppers, and mangos are all in season during the summer. And a fun way to get in your 6 cups during ETGveggies.
I’ve mentioned I eat a lot of veggies, but sometimes I struggle to branch out. We buy the same things over and over again at the store and usually prepare them in the same way. Turns out this happens to you guys as well. It’s just easy. So this jicama salad is my one veggie for ETGveggies that I don’t eat too often.
What is Jicama
I absolutely love jicama, but rarely ever buy it for some reason. You can find it in most grocery stores in the root veggie section. It is circular in shape and looks like a large potato.
Jicama might not look like much, but it’s so delicious. Once the skin is peeled away, the interior is starchy and has crispy and juicy texture, resembling a pear, but tastes a little sweet like an apple. It is amazing raw – I like adding it to salad, using it for dips, or snacking on it. I have seen it sliced thinly for tortillas. You can also roast it – it becomes a little sweeter and makes a great substitute for potatoes.
It packed with vitamins and minerals including vitamin C, potassium, magnesium, and folate. It is also full of fiber and water, helping to keep you full. One cup only has 50 calories and 11 grams of carbs.
Tomato Jicama Salad with Mango & Jalapeños
Jicama salad is easy to make and brings so many flavors together. The jicama brings a light and refreshing taste and crisp texture, the tomatoes and mangos add some sweetness, and the pepper some heat. The dressing brings it all together. Here is what you need:
- cherry tomatoes
- lime juice
- avocado oil
- lime juice
- chili powder
- salt & pepper
To make it, you just need to chop everything up. First peel the skin away from the jicama and cut it into matchsticks. Then cut the cherry tomatoes in half. Next cut the peppers in matchsticks. Finally cut the mango into cubes. Whisk together the dressing and mix it all up with the cilantro.
It is light, refreshing, and makes the perfect summer side dish. And is quite addicting. Pair it with some grilled protein and some carbs (this coconut cilantro lime rice would go perfectly) and you have the perfect summer meal. It would be also be perfect for a summer BBQ or picnic. If making it for a crowd, double or triple the recipe. The longer it marinates, the more it takes on the flavor of the dressing, so don’t be afraid to make it the night before.
How to cut a mango
One thing to make sure when making this salad is to get a ripe mango. You don’t want one that is too ripe or it will be a little mushy in the salad. Find one that slightly gives when you press into it, but not that much.
Cutting a mango can be tricky too. You don’t want to waste and need to peel the fruit away from the skin. This video is super helpful in showing you the easiest way and making sure to not waste any.
To make it not as spicy
This jicama salad definitely has a kick to it from the jalapeños. I love spicy and usually add it to most dishes but I know some people don’t like it. To make this jicama salad not as spicy, replace the jalapeños with a different pepper.
Anaheim would be great as they have a mild-medium flavor. You could also do poblano peppers or regular old green peppers as they are both mild.
More Summer Vegetable Recipes
Tomato Jicama Salad
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
- 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!
This recipe was previously posted and was updated this year!
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