Cucumber, Jícama, and Mango Salad

This dish combines cucumber, jicama, and mango with a sweet rice vinegar dressing. It’s an exquisite and different way to enjoy these vegetables and fruit. I recommend it as a healthy mid-morning snack.
Ingredients
6
Servings
  • 1/4 cups rice vinegar, available in the Asian section
  • 1/4 cups water
  • 2 tablespoons agave syrup
  • 1/2 teaspoons lime juice
  • 1/4 teaspoons sea ​​salt
  • 1 cucumber, large
  • 1 cup jicama, peeled and diced
  • 1 cup mango, peeled and diced
  • 3 tablespoons peppermint, chopped
Preparation
20 mins
0 mins
Low
  • Mix the vinegar, water, agave honey, lime juice, and salt in a small pot and bring to a boil. Cook until the liquid thickens slightly, about two minutes. Refrigerate the dressing for 15 minutes.
  • Meanwhile, cut the cucumber into cubes, removing the seeds. Also, cut the jicama and mango into cubes. Add the rice vinegar dressing and stir.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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