Rainbow Spring Salad Recipe

Name: Rainbow Spring Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Jicama; 1 Red Bell Pepper; 1 Medium Carrot; 1 Medium Mango (ripe); 1/2 Medium English Cucumber (remove Seeds); 1/2 Medium Red Onion; 1 Lemon, Juiced; 1 Tablespoon Honey; 1 teaspoon Sea Salt; 1/2 cups Blueberries

Servings: persons

1 Jicama
1 Red Bell Pepper
1 Medium Carrot
1 Medium Mango (ripe)
1/2 Medium English Cucumber (remove Seeds)
1/2 Medium Red Onion
1 Lemon, Juiced
1 Tablespoon Honey
1 teaspoon Sea Salt
1/2 cups Blueberries

1
1. Cut the jicama, red bell pepper, carrot, mango, cucumber and red onion into thin slices, like matchsticks. You can use a peeler for the carrots to get nice thin slices. It works really well!
2
2. Toss the above ingredients (jicama, red bell pepper, carrot, mango, cucumber and red onion) into a large bowl and admire the beautiful colours.
3
3. Squeeze the juice of the lemon into the bowl with the vegetables/fruit.
4
4. Stir in the honey and add the sea salt.
5
5. Garnish with blueberries (you can also add some nuts for added fiber, good fat and protein).
6
6. Sit back, relax and enjoy the flavors!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Jicama, 1 Red Bell Pepper, 1 Medium Carrot, 1 Medium Mango (ripe), and more.

Yes, Rainbow Spring Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rainbow Spring Salad

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