Cucumber, Jícama, and Mango Salad

Name: Cucumber, Jícama, and Mango Salad
Prep time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

Lorenza Avila

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.

Reviewed by Editorial Team of Kiwilimón

Published: 08-10-2012

Preparation

20 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.

Energy

55.9

kcal

2.8%

Carbohydrate, by difference

4.33%

Protein

0.8

1.6%

Total lipid (fat)

0.2

0.31%

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100

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Cucumber, Jícama, and Mango Salad

Ingredients

Preparation

Nutritional information

Presentation

Tips

Cucumber, Jícama, and Mango Salad

Ingredients

Preparation

Nutritional information

Presentation

Tips

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