Cucumber, Jicama, and Mango Salad

1. 1

   Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil.

2. 2

   Cook until the liquid is clear and slightly thickened, about 2 minutes.

3. 3

   This should yield 1/4 cup of liquid.

4. 4

   Refrigerate the dressing for 15 minutes.

5. 5

   Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces.

6. 6

   Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.

7. 7

   If youre 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.

8. 8

   Store in an airtight container in the refrigerator for 5 to 6 days.

9. 9

   (per serving)

10. 10

    Calories: 60

11. 11

    Total Fat: 0.2g (0g saturated, 0g monounsaturated)

12. 12

    Carbohydrates: 14g

13. 13

    Protein: 0g

14. 14

    Fiber: 2g

15. 15

    Sodium: 100mg

* Per serving · 4 servings · Values may vary.

No additional tips available.