Mango, Jicama and Cucumber Salad
8 servings
30 minutes
This refreshing salad of mango, jicama, and cucumber combines the sweetness of ripe mango, the crunchy texture of jicama, and the juiciness of cucumber. Its roots trace back to Mediterranean cuisine, where simple yet harmonious flavor combinations are valued. The dressing made from lime juice, honey, and canola oil adds a tangy-sweet note to the dish. This salad is perfect as a light snack on hot summer days or as a side dish for fish and seafood. With its balance of freshness, sweetness, and slight acidity, it not only satisfies hunger but also awakens taste buds, making the meal vibrant and memorable.
1
Peel the mango, jicama, and cucumber. Cut into small equal cubes and transfer to a large bowl.
- Mango: 2 pieces
- Jicama: 1 piece
- English (hothouse) cucumbers: 1 piece
2
In a blender, mix lime juice, zest from 1 lime, and honey. While whisking, slowly add the oil. Season to taste. Drizzle over the salad and mix well.
- Lime juice: 0.3 glass
- Lime: 1 piece
- Honey: 2 tablespoons
- Canola oil: 1 glass
- Salt: to taste
