Tomato, Mango and Jicama Salad

Here's a super easy and fresh summer salad that uses my favorite root vegetable, jicama. The crunchy, citrus taste of jicama goes really well with the mango and cilantro and the savory taste of tomato just makes your mouth jump with excitement!

Bring this to your next picnic or potluck and watch people turn in surprise as they bite into the crunchy jicama. You could easily add some toasted nuts - cashews or almonds - and make this a heartier salad as a main dish or a side.

Don't add the avocado until the last minute as it has a tendency to get terribly mushed when tossing the ingredients.

Tomato, Mango and Jicama Salad

1 1/2 cups diced jicama
2-3 large tomatoes (I used a mix of heirloom and early girls)
2 large mangos (or 3-4 altufo AKA champagne mangos) diced
2 tablespoons cilantro, minced
1 avocado, diced
1 lemon or lime, juiced
1 1/2 tablespoons olive oil
salt

Mix all in a bowl and toss gently. Serve chilled or at room temperature.

Hugs!

Recipes currently inspiring me:
 
Vegan Tuna Salad at Gluten Free Goddess
Japanese Pickled Carrots and Daikon Radish at Closet Cooking
Shrimp Po Boy with Remoulade at Cinnamon Spice and Everything Nice