Mango Jicama Salad

This refreshing Mango Jicama Salad combines the sweetness of ripe mango with the crunch of jicama, creating a vibrant dish perfect for a light meal or side. Tossed with a zesty lime dressing, it's a delightful taste of Mexico with a keto twist.

Ingredients

• Jicama - 150 grams, peeled and diced
• Mango - 100 grams, peeled and diced
• Red bell pepper - 50 grams, diced
• Cucumber - 100 grams, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium, diced

Steps

1. In a large mixing bowl, combine the diced jicama, mango, red bell pepper, and cucumber.
2. Add the chopped cilantro to the bowl and mix well.
3. In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
4. Pour the dressing over the salad mixture and toss gently to ensure everything is coated.
5. Gently fold in the diced avocado just before serving for added creaminess.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in antioxidants, which may help reduce inflammation.

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