Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo
Ingredients
The salad
-
1
large
jicama
-
2
pieces
mangos
-
½
piece
English cucumber
-
1
piece
red bell pepper
-
¼
cup
red onions
-
¼
cup
cilantro leaves
The dressing
-
2
pieces
limes
-
2
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
Aleppo chili flakes
Optional additions
-
1
piece
avocado
-
1
cup
cooked chilled shrimp
-
1
bed
greens
Instructions
- Peel the mangos and jicama, then slice them into matchsticks.
- Slice the cucumber in half, scoop out the seeds, and cut into matchsticks.
- Thinly slice the red bell pepper and add all the vegetables to a large bowl.
- Drizzle olive oil over the vegetables.
- Zest and juice the limes, adding both to the bowl along with salt and chili flakes.
- Toss gently and taste to adjust seasoning.
- If desired, fold in avocado slices right before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
96
Total fat
5.5g
Total carbohydrates
12.5g
Total protein
1g
Sodium
148.7mg
Cholesterol
0mg
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