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Lorenza

Lorenza Avila

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Recipe of Salad of Cucumbers, Jicama and Mango
Recipe

Salad of Cucumbers, Jicama and Mango

20 mins
Low
4.333333
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This dish mixes cucumber, jicama and mango with a dressing of rice vinegar with a sweet touch. It is an exquisite and different way to eat these vegetables and fruit. I recommend it as a healthy mid-morning snack.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 1/4 cups rice vinegar, sold in Asian section
  • 1/4 cups Water
  • 2 tablespoons agave honey
  • 1/2 teaspoons lemon juice
  • 1/4 teaspoons sea ​​salt
  • 1 cucumber, big
  • 1 cup jicama, peeled and chopped into cubes
  • 1 cup mango, peeled and chopped into cubes
  • 3 tablespoons peppermint, chopped

Preparation

Mix the vinegar, water, agave honey, lemon juice and salt in a small pot and bring to a boil. Cook until the liquid thickens a little, about two minutes. Refrigerate the dressing for 15 minutes.
Meanwhile, cut the cucumber into cubes, removing the seeds. Also cut the jicama and mango cubes. Add the rice vinegar dressing and stir.

PRESENTATION

Serve with sprinkled minced mint.

TIPS

It has 60 calories per serving and 14 grams of carbohydrates.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (12)
Rakel Trillo
19/08/2019 20:25:21
riquisimaaaaaaaa
Claudia Jeanette Aviles Cancinos
11/11/2015 12:04:16
UUUMMM AANTOJABLE!!! Se ve que esta deliosa y mas aun con ese aderezo!!! gracias
Angelyna Rossi
07/11/2014 07:10:15
Buena... Una ensalada de verano.
Victoria Meza Garcia
15/10/2014 13:40:32
! ¡Gracias por compartir!
hectpr del valle
13/11/2013 13:54:33
sera ideal para el verano espero un dia soleado para no esperar a probarla
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