Jicama Mango Salad w/ Chili-Lime Vinaigrette

Name: Jicama Mango Salad w/ Chili-Lime Vinaigrette
Prep time: 30 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: ¼ cup extra-virgin olive oil; 3 tablespoons lime juice; ½ teaspoon ground allspice; Kosher salt; 1-2 Fresno or jalapeño chilies, stemmed, halved and thinly sliced; 12 ounces jicama, peeled and halved; 1 medium (about 12 ounces) firm mango (see note), peeled; ½ cup lightly packed fresh cilantro, roughly chopped

2 steps

Prep:30min

Updated at: Sun, 21 Apr 2024 18:53:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154 kcal (8%)

Total Fat11.7 g (17%)

Carbs13 g (5%)

Sugars7.9 g (9%)

Protein1 g (2%)

Sodium159.5 mg (8%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

¼ cupextra-virgin olive oil

3 tablespoonslime juice

½ teaspoonground allspice

kosher salt

1Fresno chilies

or jalapeño, stemmed, halved and thinly sliced

12 ouncesjicama

peeled and halved

1mango

medium, firm, peeled

½ cupfresh cilantro

lightly packed, roughly chopped

Instructions

Step 1

In a large bowl, whisk together the oil, lime juice, allspice and 1 teaspoon salt, then stir in the chili(es). Using the large holes of a box grater, shred the jicama, then the mango, rotating the mango when you reach the pit; discard the pit. Add the jicama, mango and cilantro to the bowl, then toss. Let stand for 20 minutes. Season with salt and pepper, then toss again.

Step 2

For this salad, choose a firm, slightly underripe mango, as a ripe one will be too soft to shred. This is a terrific side to grilled or pan-seared seafood of just about any sort or even barbecued pork, chicken or beef