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!
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 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!
{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!
