Jicama Salad with Mango, Cucumber, Lime and Aleppo Recipe
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!
How to Make the Best Jicama Salad with Mango, Cucumber, Lime and Aleppo
This vibrant jicama salad is the perfect refreshing side dish for warm weather gatherings. The combination of crisp jicama, sweet mango, cool cucumber, and zesty lime creates a flavor explosion that’s both satisfying and incredibly healthy. The Aleppo chili flakes add just the right amount of subtle heat to balance the sweetness of the fruit.
What makes this salad truly special is the variety of textures—crunchy jicama matchsticks, juicy mango wedges, and refreshing cucumber all come together in perfect harmony. The bright cilantro and tangy lime dressing tie everything together, making this dish a crowd-pleaser at any barbecue, potluck, or outdoor gathering.
This versatile recipe works beautifully as a light side dish alongside grilled chicken or fish, or you can turn it into a complete meal by adding chilled shrimp or serving it over a bed of fresh greens. It’s naturally vegan, gluten-free, and packed with nutrients—proof that healthy eating can be absolutely delicious.
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!
Ingredients
Salad
Dressing
Optional Additions
Instructions
Prepare the Vegetables
- 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.
Assemble the Salad
- Place all vegetables in a large bowl along with the sliced onions and cilantro. Drizzle with 2 tablespoons olive oil.
- 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 and adjust lime, salt and chili flakes as needed.
- Right before serving, add avocado slices if desired and gently fold them in last.
Notes
- Use firm mangos - soft ones will disintegrate when mixed.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- For a heartier meal, add cooked chilled shrimp or serve over a bed of mixed greens.
- Aleppo chili flakes have a mild, fruity heat - substitute regular chili flakes or powder if unavailable.
