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Mango and Jicama Salad

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.

4 Servings


8 cups

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)

⅓ cup

dry-roasted salted macadamia nuts or cashews (coarsely chopped)

2 Tbsp

fresh mint (cut into thin ribbons)

½ cup

diced Earthbound Farm Organic Mango

¼ cup

mango nectar

3 Tbsp

fresh lime juice

1 tsp

grated fresh ginger

½ tsp

curry powder

3 Tbsp

canola or olive oil

Salt and freshly ground pepper (to taste)

1 tsp

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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