Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (9)
Mango, Jicama, and Cucumber Salad
NUTRITION · PER SERVING65M COOK
CAL 13%·PRO 8%
CARBS 61G96% OF CAL
18G FIBER35G SUGAR8G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of mango, jicama, and cucumber with lime juice, chili powder, and cayenne. Refreshing and lightly spiced.
sidemexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 yellow small mangos (peeled and cut into ½ inch cubes)
- 2 red/green mangos (peeled and cut into ½ inch cubes)
- 1 medium jicama (peeled and cut into ½ inch cubes)
- 1 medium cucumber (peeled, seeded, and cut into ½ inch cubes)
- dash of cayenne pepper
- 1/8 teaspoon chile powder or Tajin
- 2-3 tablespoons lime juice
- Salt to taste
At a glance
PER SERVING · TIME 65M
CAL 13%·PRO 8%
CARBS 61G96% OF CAL
18G FIBER35G SUGAR8G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 211mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.