Photo: Andrew McCaul; Styling: Lynn Miller
Prep Time
30 Mins
Yield
Serves 8

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

GuagDoyle's Review

Kristin
February 28, 2013
This is a terrific recipe, but it tasted better the next day. I would add the fruit to the dressing right away rather than wait until right before serving.

tkadow's Review

tkadow
July 03, 2011
N/A

icarman's Review

icarman
May 29, 2011
N/A

Delicious

GuagDoyle
April 30, 2017
This is a nice refreshing salad to serve with grilled shrimp. I amended it by adding halved green grapes and some honey to the dressing bc I felt it needed a little sweetness added to it rather than the tartness the line/mustard provided.