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Bowl filled with jicama salad with tomatoes, mango, and jalapeños garnished with lime wedges. It is sitting on a stripped towel with half a lime and cilantro behind it.
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4.38 from 8 votes

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!
Course Salad, Side Dish
Cuisine American
Keyword Jicama Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 1/2 cups
Calories 84kcal
Author Kelly


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!


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