Mango and Jicama Summer Salad with Lime-Chili Dressing
A refreshing and crunchy summer salad combining sweet mango and crisp jicama, dressed in a tangy lime and chili dressing that’s favored by many for its vibrant flavors. This mexican-inspired salads (gluten-free) ready in about 15 minutes blends large, peeled and diced ripe mango, peeled and julienned jicama, thinly sliced red bell pepper 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 140 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
- 1 large, peeled and diced ripe mango
- 1 cup, peeled and julienned jicama
- 1/2, thinly sliced red bell pepper
- 1/4 cup, chopped fresh cilantro
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, combine 1 large peeled and diced ripe mango, 1 cup peeled and julienned jicama, 1/2 thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp chili powder, 1/2 tsp salt, and 2 tbsp olive oil until the dressing is emulsified.
- Step 3: Pour the lime-chili dressing over the mango mixture and toss gently to coat all ingredients evenly.
- Step 4: Chill the salad in the refrigerator for 15 minutes to meld flavors before serving as a crisp, popular side dish.
Frequently asked questions
How long does Mango and Jicama Summer Salad with Lime-Chili 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 Mango and Jicama Summer Salad with Lime-Chili 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 Mango and Jicama Summer Salad with Lime-Chili 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 Mango and Jicama Summer Salad with Lime-Chili 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 Mango and Jicama Summer Salad with Lime-Chili Dressing gluten-free?
Yes — this recipe is tagged 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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