Jicama and Mango Salad

On a beautiful Sunday--sunny, just hot enough, and not too humid-- we had some friends over for brewing (not my thing) and grilling (my thing). And though there always seems to be enough meat and chips to go around at a barbeque, there is not always enough salad. So I decided to make a fresh and light tasting salad with flavors strong enough to go with grilled food. A favorite salad of mine that fit the bill exactly is Jicama, Mango, Red Onion, and Cucumber Salad. I like to dress it with a typical Southeast Asian combination of lime, sugar, fish sauce, and hot chilis, and then toss in some fresh chopped mint and cilantro. It makes a great summer salad (or spring salad, for climates like I live in now, where spring is hot too). It only benefits from sitting out for a few hours, which makes it perfect for a grilling party. One other way to try these same ingredients, especially for a more formal dinner, is as a chilled mango-lime gazpacho with a topping of diced (and herbed) jicama, red onion, and cucumber. A cold soup like this would make an excellent start to a summer dinner. The tartness of the lime balances the sweetness of the mango, and the crunch of the jicama, red onion, and cucumber add texture to the smooth soup. The first stage of the soup can be prepared basically like the salad, with the only change being to cut the mangoes in larger, and everything else in a smaller dice. That way you can easily remove the mango pieces to a blender with whatever juices have been extracted, blend those up, and top with the diced salsa.

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