Mango & Jicama Salad

A perfect accompaniment to grilled steak or chicken is a tangy salad.  This one, made with crunchy jicama and juicy-ripe mango fits the bill.  If you've never cooked with jicama before, try it!  It's super inexpensive and easy to use.  Think of it as a cross between a crisp apple and a crunchy potato:  Mildy sweet but loaded with textural interest! 

In this recipe, you'll find yourself with a side that's exotic, refreshing, and of course, super-simple to make.  Try my version, adapted from Bobby Flay's Jicama & Watermelon Salad, and let me know what you think!

Mango & Jicama Salad

Serves 6

Ingredients

1 large fresh orange, juiced plus 1 teaspoon zest

1 lime, juiced plus the zest

 2 tbs honey

1/2 tsp ground black pepper
1 tsp salt

1 medium-sized jicama, cut into matchstick pieces

2 mangos, diced

1/2 c cilantro, roughly chopped

{Special Note: Always season to taste!} 
I run sweet with this salad, and if that doesn't come across I don't hesitate to add a teaspoon of white granulated sugar. 
Make it, taste it, and adjust accordingly!

Directions

Whisk together juices, honey, pepper and salt in a large bowl.

Add the jicama, papaya, and cilantro and toss to coat.

Let the flavors meld at least 15 minutes before serving and get ready to.... 

Enjoy!