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.


8 cups thinly sliced Earthbound Farm Organic Romaine Hearts (about 2 hearts, cut into 1/4-inch ribbons)
1 small jicama (about 1 cup, peeled and cut into thin matchsticks)
1 small Earthbound Farm Organic Mango (about 1 cup, peeled, pitted and cut into thin matchsticks)
1/3 cup dry-roasted salted macadamia nuts or cashews (coarsely chopped)
2 tablespoons fresh mint (cut into thin ribbons)
1/2 cup diced Earthbound Farm Organic Mango
1/4 cup mango nectar
3 tablespoons fresh lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon curry powder
3 tablespoons canola or olive oil
  Salt and freshly ground pepper (to taste)
1 teaspoon 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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