Mango & Jicama Salad
Mango & Jicama Salad
This crunchy but light salad goes great with Mexican food -- the sweetness of mango paired with the tartness of lime juice and earthiness of cilantro is a perfect symphony of flavors. I usually double the recipe and have the leftovers as a snack the next day!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4
Ingredients
- 1 mango
- 1 jicama
- 1 tablespoon cumin seeds
- 1 tablespoon cilantro leaves (chopped)
- 1 tablespoon lime juice
- Salt & pepper
Instructions
-
Peel and cube mango. Set aside.
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Peel and cube jicama. Set aside.
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Put cumin seeds in small frying pan and heat on medium, stirring occasionally.
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Roast seeds until they turn dark brown and you can smell nutty aroma (about 5 minutes).
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Turn off stove immediately and cool seeds to room temperature. Store in airtight container if not using right away.
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Place mango, jicama, roasted cumin seeds, and all other ingredients in bowl and toss.
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Serve immediately.