Mango and Jicama Salad with Habanero Vinaigrette

Name: Mango and Jicama Salad with Habanero Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh cilantro, Italian parsley, and/or mint leaves, rinsed and crisped; 680 grams jicama (about; 2 firm-ripe mangoes (1 1/4 lb. each); 1 teaspoon extra-virgin olive oil; 4 servings Salt and pepper

Mango and Jicama Salad with Habanero Vinaigrette might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 124 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of cilantro, jicama, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

With a small, sharp knife, peel mangoes. One at a time, set fruit on one narrow edge on a board and cut 1/8-inch-thick slices off each side down to the pit. Save remaining fruit around pits for another use.

Ingredients you will need

Mango

Fruit

Equipment you will use

Knife

Cut peel off jicama and discard.

Ingredients you will need

Jicama

Lay jicama on board, flattest side down, and cut into 1/8-inch-thick ovals. Trim slices, if necessary, to match size of mango slices, about 2 by 4 inches.

Ingredients you will need

Jicama

Mango

Pour habanero vinaigrette into a rimmed plate. Dip a jicama slice in dressing, turning to coat and letting excess drain back into plate; set jicama on a separate plate.

Ingredients you will need

Vinaigrette

Habanero Chili

Jicama

Dip

Lay a mango slice on top (if slices aren't perfect, fit pieces together to cover). Repeat to stack a total of four jicama and four mango slices. Coat remaining jicama slices and layer with mango slices to make three more servings.

Ingredients you will need

Jicama

Mango

Drizzle remaining dressing equally over stacks. In a small bowl, mix cilantro with olive oil and salt and pepper to taste. Mound equally on stacks.

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Equipment you will use

Bowl

Habanero Vinaigrette: Rinse 1 fresh habanero chili (about 1/4 oz.). Wearing rubber gloves, stem, seed, devein, and finely mince chili; you should have about 1 1/2 tablespoons. In a small bowl, mix 2 teaspoons of the minced chili, 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1 tablespoon extra-virgin olive oil. With a small, sharp knife, cut ends off 2 limes (3 oz. each); cut off peel, including white pith. Holding limes over bowl of dressing, cut between membranes and fruit to release segments and drop them into bowl.

Ingredients you will need

Extra Virgin Olive Oil

Habanero Chili

Orange Juice