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Mango Jicama Salad

by | Jan 20, 2017 | New Recipe, Recipe Archive, Recipes

Ingredients
  • 4 cups julienned ripe fresh mango
  • 2 cups julienned jicama
  • 1½ cups julienned papaya
  • 2 T. minced jalapeño pepper
  • 1 bunch cilantro, chopped finely
  • 1 medium orange
  • 1 lime
  • 2 T. rice wine vinegar
  • 1 t. salt
  • ½ cup olive oil
  • 16 cups arugula
Instructions:

In bowl, mix mango, jicama, papaya, jalapeño and cilantro; set aside. Juice orange and lime; mix with vinegar and salt. Gradually add olive oil, whisking constantly. Arrange arugula on plate; top with fruit mixture. Drizzle with dressing.

Yield

12 salads

Reprinted with permission from the American Culinary Federation, with credit to Izzie Valenzuela, Head Chef, the University of Massachusetts at Amherst, Amherst, Massachusetts
The National Culinary Review, July/August 2016