About This Recipe
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!
Ingredients
- 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!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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