Mango Jicama Salad

by | Jul 1, 2016 | Recipe Archive

  • 4 cups julienned ripe fresh mango
  •  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

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.

Posted with permission from the American Culinary Federation. Credit: Izzie Valenzuela, Head Chef, University of Massachusetts at Amherst, Amherst, Massachusetts
The National Culinary Review, July/August 2016