Mango Jicama Salad
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Credit: Izzie Valenzuela, Head Chef, University of Massachusetts at Amherst, Amherst, Massachusetts
The National Culinary Review, July/August 2016
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
Tags
Salad, The National Culinary Review, Vegetarian
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