top of page

Mango, Jicama, and Apple Salad

mango jicama salad

Slightly modified a The Mostly Vegan recipe | Serves: 2 salads | Time: ~20 min



3 cups chopped #kale

1 cup prepared rainbow #quinoa

1 cup #jicama, peeled & chopped

½ cup Granny Smith #apple, chopped

2 tbsp #raisins

¼ cup toasted pepitas

Pinch of chipotle chili pepper

Handful of cilantro

Mango Ginger Vinaigrette 1 heaping cup diced #mango

2 tbsp lime juice

2 tbsp EVO

1½ tsp agave

Generous of pinch ground ginger

Pinch of salt



Divide kale between two bowls. Toss jicama with pinch of chipotle chili pepper and divide between bowls. Divide apple pieces between bowls then top with quinoa, raisins & pepitas.

Drizzle each bowl with about 3 tablespoons of Mango Ginger Vinaigrette & toss. Garnish with cilantro leaves.

Mango Ginger Vinaigrette Combine all ingredients in a blender with 2 tablespoons water and process until smooth. Add 1 to 2 additional tablespoons water if mixture is not blending. Store leftover dressing in the refrigerator for up to 5 days.

What I ate and drank today

1 cup of coffee

1 cup of decaf

Not enough water

Egg and cheese sandwich

Noodles with mushrooms, bell peppers, carrots and green onion

Mango salad


~11,000 steps of walking

1 view0 comments

Recent Posts

See All
bottom of page