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Jicama, Radish and Mango Salad

Photo: Andrew McCaul; Styling: Lynn Miller
Prep time 30 mins
Yield Serves 8

Ingredients

  • 2 tablespoons plus 1 tsp. lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 small shallot, minced
  • 1 medium jicama (about 1 lb.)
  • 8 medium radishes, thinly sliced
  • 1 medium ripe but firm mango, diced
  • Large Boston lettuce leaves, for serving, optional
  • 2 teaspoons chopped fresh parsley

Nutrition Information

  • calories 87
  • fat 5 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 93 mg

How to Make It

  1. In a large bowl, whisk together 2 Tbsp. lime juice, mustard, salt and pepper. Whisk in oil and shallot.

  2. Using a sharp knife, cut ends off jicama and peel by cutting from top to bottom. Cut jicama into matchstick-size pieces and toss with remaining 1 tsp. lime juice.

  3. Just before serving, add jicama, radishes and mango to bowl with dressing. Toss well to coat. Line a serving platter with lettuce leaves, if desired, and pile salad in center. Sprinkle with parsley and serve.