Best 6 Mango Jicama And Avocado Salad Recipes
Indulge in a refreshing and vibrant culinary experience with our tantalizing mango, jicama, and avocado salad. This delectable dish combines the sweet and juicy flavors of ripe mangoes, the crisp and refreshing texture of jicama, and the creamy richness of ripe avocados, creating a symphony of flavors in every bite. We've curated a collection of three unique recipes that showcase the versatility of this salad. From a classic combination of tangy lime dressing to a spicy kick with chili and cilantro, and a delightful coconut dressing inspired by Thai cuisine, these recipes offer a diverse range of taste sensations that will cater to every palate. Get ready to embark on a culinary journey that celebrates the vibrant flavors and textures of fresh produce.
Let's cook with our recipes!
MANGO AND AVOCADO SALAD
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
MANGO, JICAMA AND AVOCADO SALAD
Steps:
- In a small bowl whisk together lime juice, olive oil salt and pepper. Set aside. In a medium bowl combone mango and jicama. Cut avocado in half, remove pit, and skin. Cut in to 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro. Can add orange segments.
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
Tips:
- For the best flavor, use ripe mangoes and avocados. Look for mangoes that are slightly soft to the touch and have a sweet, fragrant smell. Avocados should be ripe but still firm.
- To easily peel and cube the mango, use a sharp knife to slice off the cheeks of the fruit. Then, score the flesh of the mango in a crosshatch pattern and scoop it out with a spoon.
- If you don't have a jicama, you can substitute another crunchy vegetable, such as celery or cucumber.
- To make the salad more flavorful, add a drizzle of lime juice or a sprinkle of chili powder.
- If you're making the salad ahead of time, wait to add the avocado until just before serving. This will prevent the avocado from browning.
Conclusion:
This mango, jicama, and avocado salad is a refreshing and healthy dish that is perfect for a summer party or potluck. The combination of sweet mangoes, crunchy jicama, and creamy avocados is delicious and satisfying. The salad is also very easy to make and can be prepared in just a few minutes. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!
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