Large Boston lettuce leaves, for serving, optional
2 teaspoons chopped fresh parsley
How to Make It
In a large bowl, whisk together 2 Tbsp. lime juice, mustard, salt and pepper. Whisk in oil and shallot.
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.
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.
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.
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