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!
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.
- Peel and cube jicama. Set aside.
- Put cumin seeds in a small frying pan and heat on medium, stirring occasionally.
- Roast seeds until they turn dark brown and you can smell a nutty aroma (about 5 minutes).
- Turn off the stove immediately and cool the seeds to room temperature. Store in an airtight container if not using it right away.
- Place mango, jicama, roasted cumin seeds, and all other ingredients in a bowl and toss.
- Serve immediately.
Bon appétit!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
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