1 medium jicama, peeled and cut into matchsticks (about 3 cups)
1 mango, peeled and chopped
1 (14.4-oz.) can hearts of palm, drained and rinsed
1/2 cup thinly sliced red onion (from 1 red onion)
1 red Fresno chile, seeded and thinly sliced
1 ripe avocado, cut into 3/4-inch pieces
1/2 cup chopped fresh mint
1/2 cup loosely packed fresh flat-leaf parsley leaves
How to Make It
Whisk together lime juice, oil, vinegar, honey, salt, and pepper in a large bowl. Add jicama, mango, hearts of palm, red onion, and chile slices; toss to coat. Cover and chill 1 to 8 hours. Gently stir in avocado, mint, and parsley just before serving.
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