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While thick-skinned jicama can be peeled with a vegetable peeler, I prefer using a sharp knife.  This approach might sacrifice a bit of the flesh, but I find it easier and faster.

Jicama Salad With Mango, Avocado & Savory Ranch Dressing

25 min

| Serves 6 |

211 calories per serving

Ingredients

Salad

  • 2 small – medium raw jicamaJicama Salad With Mango, Avocado & Microgreens
  • 1 mango
  • 1 avocado
  • 1 cup grape tomatoes (about 18 tomatoes)
  •  1/2 ounce microgreens (about 1 cup), sunflower sprouts, or a combination

Savory Ranch Dressing

  • 3 tablespoons crème fraîche
  • 1 1/2 tablespoons white wine vinegarJicama Salad With Mango, Avocado & Microgreens
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon fresh minced garlic
  • 1/4 teaspoon dry herbs such as basil, marjoram, chives, or a combination
  • 1/4 teaspoon salt

Directions

Prepare the salad ingredients:  Using a sharp knife, cut the tough outer skin from the jicama and dice into roughly 1/4 – 1/2 inch pieces.  Peel and slice the mango and avocado, cutting each into roughly 1/2 inch pieces.  Slice the tomatoes in half.  Transfer the salad ingredients to a serving bowl, reserving the micro-greens as a garnish.

Make the dressing: In a small bowl or measuring cup, mix the dressing ingredients together until smooth.

Assemble the salad: Toss the salad with a light coating of the Jicama Salad With Mango, Avocado & Microgreensdressing.  Arrange the micro-greens on top of the salad. Drizzle with additional dressing, if desired. Serve, and enjoy!

Jicama Salad With Mango, Avocado & Microgreens

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