Jicama Avocado Mango Salad


The start of summer means fresh salads to cool you down. I’m not talking about those limp greens thrown with tomatoes, cukes, and maybe some protein. I’m talking about those salads with a tropical or mediterranean flare. I’m not a big fan of just lettuce salads. I need to have variety! It’s always great to add fruit to your salads, because it adds a sweetness to it. But the star of this salad is jicama.

I’m sure there are quite a few of you out there who didn’t know what jicama was. I mean, I’ve seen the word around before, and asides from pronouncing it incorrectly, it’s a Mexican root.

Jicamas are almost a cross between a potato and a pear. That’s how I’d describe it. A crisp texture with a starchiness to it, like a potato, but also fruit-like and moist like a pear. Of course, there’s MUCH less starch than a potato, you can eat them raw….AND (for all of you who keep a track of calories), it is very low in calories. You’re also getting the benefits of fibre and vitamin C. Did I also mention it was pretty easy to peel? It’s honestly like bark after you slice off an end!

I was at the local food store, and decided to get a couple. I wasn’t really sure what to do with it or whether I should cook it, but I was inspired to make a salad with avocado and mangos. I mean it just begged me to make some sort of Mexican salad! The result? Delicious goodness.


  • 1 jicama, cubed
  • 2 mangoes, cubed
  • 2 avocados, cubed
  • 1 shallot, sliced
  • 1 small garlic clove, minced or crushed
  • few sprigs of parsley, diced
  • 1 green chilli or jalapeño, finely diced
  • juice of 1 small lime
  • 1 tsp chilli flakes (optional, for extra heat)


In a large bowl, throw all ingredients together, and stir! It’s creamy from the avocados, sweet from the mangoes, crunchy from the jicama, and spicy from the kick of the chilli. You can really just eat it by itself 🙂 I bet grilled corn would even make a good addition.


Tell me about any new vegetables you’ve tried or want to try!

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