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Mango & Jicama Salad

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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!
Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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!