Jicama, Radish and Mango Salad

Photo: Andrew McCaul; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $.96
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 93mg

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

Preparation

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