CUCUMBER, JICAMA, AND MANGO SALAD

Cucumber, Jicama, and Mango Salad image

Yield serves 6

Number Of Ingredients 9

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1/4 cup brown rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon sea salt
1 large English cucumber, peeled
1 cup peeled and diced jicama, in 1/2-inch cubes
1 cup diced mango, in 1/4-inch cubes
3 tablespoons coarsely chopped fresh mint

Steps:

Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
rebecca's notes
If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
storage
Store in an airtight container in the refrigerator for 5 to 6 days.
nutrition information
(per serving)
Calories: 60
Total Fat: 0.2g (0g saturated, 0g monounsaturated)
Carbohydrates: 14g
Protein: 0g
Fiber: 2g
Sodium: 100mg