Avocado and Mango Jicama Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 recipe (vegetarian, gluten free), ready in about 15 minutes, pairs jicama, ripe mango, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Serve immediately as a crisp, colorful side dish or light lunch.