Easy Side Dish: Jicama, Mango and Carrot Salad

Jicama Carrot and Mango Salad | Aggie's Kitchen

Did all the moms out there have a great Mother’s Day? I know I did. My husband and kids treated me with a relaxing day that started with a delicious French toast and fresh fruit breakfast. The rest of the day was very low key and poolside, my favorite kind. I actually got a ton of reading in, which is what I was hoping for, finally finishing up a book I had been reading for a couple of weeks and starting up a new one. And I didn’t have to wash one dish all day. 😉

(me with the little guy who first made me a Mom…at his 2nd grade class’s Mother’s Day Muffin Breakfast on Friday – it was honestly the sweetest thing ever)

I almost didn’t post this recipe for you, because it’s embarrassingly simple. For me, “simple” seems to be becoming a reoccurring theme in the kitchen – and really, sometimes it’s hard to mess up simple when you have good fresh ingredients like this. Let’s face it, that kind of simple just tastes GOOD.

I had a pile of produce that had to be used up the other night. When I mean pile, I mean random stuff like a whole jicama, some carrots, a mango and limes. There were probably a few other friends in this random pile, but these guys jumped out at me when I was struggling with what to put on the side of some bean and cheese quesadillas I was making for dinner. Well, the answer was right in front of me – and this fresh little salad happened.

I think you’ll love it.

Jicama Carrot and Mango Salad | Aggie's Kitchen

Print Recipe

Jicama, Mango and Carrot Salad

Yield: serves 3-4 as a side dish


  • 1/2 jicama, peeled and diced
  • 1 mango, diced
  • 1-2 carrots (depending on size, mine was huge), shredded
  • juice of one lime
  • 1 tablespoon light oil (I used grapeseed oil)
  • 1 tablespoon honey
  • salt and pepper, to taste


  1. Combine jicama, mango and carrots in a bowl.
  2. In a small bowl, whisk together the lime juice, oil and honey. Pour over salad and gently toss. Add a pinch of salt and pepper and taste for seasoning.

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Jicama Carrot and Mango Salad | Aggie's Kitchen

My sweet Amber happened to insert herself into this picture I took of our dinner on Instagram. She cracks me up. Don’t feel too sorry for her – she’s fed very well 😉

More easy side dishes from me to you:

Herbed Wild Rice Salad with Toasted Pine Nuts

Corn, Tomato and Basil Saute

Roasted Red Potatoes with Smoked Paprika

Sweet and Sour Garden Peppers

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