Jicama Salad with Mango, Cucumber, Lime and Aleppo
Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo Chile Flakes - a delicious healthy side dish that pairs well with grilled chicken and fish. Perfect for alfresco dining, outdoor gatherings, barbecues and potlucks!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large jicama (softball sized) or purchase pre-cut matchsticks ( about 2 cups)
- 2 mangos ( firm, but not rock hard) Note: soft ones will disintegrate
- ½ an English cucumber
- 1 red bell pepper ( or sub 6 radishes)
- ¼ cup red onions, thinly sliced ( or 3-4 scallions)
- ¼ cup cilantro leaves
- 2 limes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon Aleppo chili flakes ( or regular chili flakes, or powder)
- Optional : Avocado, cooked chilled shrimp, a bed of greens.
Instructions
- 1
Using a sharp veggie peeler, peel mangos and jicama. Slice mangos into ½ inch thick slices or wedges. Cut jicama into ¼ inch thick matchsticks about 2 inches long. Slice the cucumber in half, scoop out the seeds and cut into long strips, then cut into 2 inch matchsticks. Thinly slice the bell pepper into strips.
- 2
Place all in a large bowl along with the sliced onions and cilantro. Drizzle with 2 T olive oil.
- 3
Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl. Add salt and chili flakes and gently toss. Taste. Adjust lime, salt and chili flakes.
- 4
Right before serving you could add avocado slices – just gently fold them in last.