Ensalada de Jicama, Mango y Pepino (Jicama, Mango and Cucumber Salad)

This is Chuls’ s (my 11-yr-old daughter’s) favorite salad, as she states “a perfect finger food!” Thick matchstick slices of mango, jicama and cucumber tossed with a Pomegranate Cilantro dressing. My girls enjoy this as a snack, served alongside fish or tossed with spinach.

Jicama

from Cooking in Mexico

Etymology — The name jícama is from the Nahuatl word, xicamatl. J ícama is the name of this native Mexican plant, as well as the name of the edible root. It also goes by the names of yambean and Mexican turnip.

The tuber can weigh up to twenty kilograms, but you will never see them in the stores this big. Usually they are between one half to one kilo (1-2 pounds) in weight. A half kilo-sized jicama is young and juicy.

Jícama has a water content of 86-90%, and is high in dietary fiber. Their nutritional claim to fame is that they are an excellent source of prebiotic fiber. Prebiotics are necessary for the support of probiotics.

Ensalada de Jicama, Mango y Pepino

by Sweet Life

by Vianney Rodriguez

Serves 6-8

Ingredients:
1 jicama, peeled and sliced in 1/2-inch thick matchstick slices
3 mangoes, peeled and sliced as jicama
3 cucumbers, peeled as jicama
1 cup pomegranate juice
1/2 cup cilantro leaves, finely chopped
1/4 cup olive oil
salt
pepper
pomegranate seeds for garnish

Directions:
Combine pomegranate juice, olive oil, cilantro and stir to combine. Season to taste with salt and pepper. Toss with jicama, mango and cucumber. Garnish with pomegranate seeds.

 

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