Avocado and Mango Jicama Salad with Cilantro Lime Dressing
A refreshing, crunchy salad featuring creamy avocado, sweet mango, and crisp jicama tossed in a vibrant cilantro lime dressing. This mexican-inspired cinco de mayo (vegetarian, gluten free) ready in about 15 minutes blends peeled and julienned jicama, diced ripe mango, large diced ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups peeled and julienned jicama
- 1 cup diced ripe mango
- 1 large diced ripe avocado
- 1/2 cup diced red bell pepper
- 1/3 cup chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and julienne 2 cups jicama into thin matchsticks. Dice 1 cup ripe mango and 1 large ripe avocado into 1/2-inch cubes. Dice 1/2 cup red bell pepper into similar size.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large salad bowl, combine jicama, mango, avocado, red bell pepper, and 1/3 cup chopped fresh cilantro. Pour the cilantro lime dressing over the salad and toss gently to coat evenly without mashing the avocado.
- Step 4: Serve immediately as a crisp, colorful side dish or light lunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Mango Jicama Salad with Cilantro Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Mango Jicama Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Mango Jicama Salad with Cilantro Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Mango Jicama Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Mango Jicama Salad with Cilantro Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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