Grilled Mango and Jicama Salad with Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring smoky grilled mango and crisp jicama, tossed in a zesty lime vinaigrette perfect for warm weather. This caribbean-inspired salads (vegan, gluten free) ready in about 20 minutes pairs jicama, peeled and julienned, red bell pepper, thinly sliced, fresh cilantro, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 10 min Cook: 10 min Serves 4 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Lightly brush 1 large peeled and sliced mango pieces with 1 tbsp olive oil.
  2. Step 2: Grill mango slices for 2-3 minutes per side until grill marks appear and mango softens slightly, then remove from heat.
  3. Step 3: In a large bowl, combine 1 cup julienned peeled jicama, 1/2 medium thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp chili powder until emulsified.
  5. Step 5: Chop grilled mango into bite-sized pieces and add to the salad bowl.
  6. Step 6: Pour the lime vinaigrette over the salad and toss gently to combine all ingredients well before serving.

Frequently asked questions

How long does Grilled Mango and Jicama Salad with Lime Vinaigrette take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mango and Jicama Salad with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jicama, peeled and julienned from drying out.

Can I substitute ingredients in Grilled Mango and Jicama Salad with Lime Vinaigrette?

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 Grilled Mango and Jicama Salad with Lime Vinaigrette 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 Grilled Mango and Jicama Salad with Lime Vinaigrette vegan?

Yes — this recipe is tagged vegan, 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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