Ribbons of crunchy romaine, tossed with juicy jicama and sweet mango, form the basis for this salad. Pulled together with a curry-spiked, mango-based dressing, it's a memorable combination.
thinly sliced Earthbound Farm Organic Romaine Hearts (about 2 hearts, cut into 1/4-inch ribbons)
jicama (about 1 cup, peeled and cut into thin matchsticks)
Earthbound Farm Organic Mango (about 1 cup, peeled, pitted and cut into thin matchsticks)
dry-roasted salted macadamia nuts or cashews (coarsely chopped)
fresh mint (cut into thin ribbons)
diced Earthbound Farm Organic Mango
fresh lime juice
grated fresh ginger
canola or olive oil
Salt and freshly ground pepper (to taste)
Sugar (or to taste)
Place the 1/2 cup diced mango, mango nectar, lime juice, ginger and curry in a blender, and process until smooth. Add the oil in a slow stream while the blender is running. Season to taste with salt and pepper; add some sugar to taste if the mangos aren't sweet.
To make the salad, place the romaine in a large bowl and add about 1/3 cup of the dressing. Toss to coat. Add the jicama and mango, and drizzle with a bit more dressing. Toss to coat.
Divide the salad among 4 chilled plates, and garnish each with a sprinkling of nuts and mint. Serve immediately.
Leftover dressing can be refrigerated for up to 2 days.
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