Mango Cucumber Salad

I was introduced to a version of this recipe by my sister-in-law last summer and I just love it! With the jicama, mango and cilantro, this has a Mexican twist to it. I found the jicame (a root vegetable with golden/brownish skin) in the produce section alongside the fresh herbs and ginger. Right now I'm so glad it's mango season again!  This recipe makes enough for six as a side. Make sure you double or triple the recipe if you take it to a family picnic.

 

Ingredients:

• 2 mangoes, peeled and chopped into cubes *
• ½ English cucumber roughly chopped or sliced
• ½ small jicama, peeled and cubed (about 1 cup)
• 1 small shallot, sliced
• 2 Tbsp fresh mint, chopped
• 2 Tbsp cilantro or parsley, chopped 

Dressing:

• 2 Tbsp grapeseed oil (or light olive)
• 2 Tbsp lime juice
• 2 Tbsp frozen OJ concentrate
• 1/8 tsp cumin
• 1/8 tsp chili
• 1/8 tsp salt
• 1/8 tsp sugar

1. Mix dressing ingredients.
2. Toss all ingredients with dressing and refrigerate (or set in cooler) for an hour or two so flavors blend, before serving.

 * for a tutorial on how to cup up a mango click here

 

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