CRUNCHY JICAMA, MANGO AND CUCUMER SALAD
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 20 minutes
1 medium (about 1 pound) jicama, peeled and cut into 2‚ÄĚ wedges
2 small cucumbers, cut into 2‚ÄĚ wedges
3 medium mangoes, cut into 2‚ÄĚ wedges
1/4 bunch cilantro, leaves picked
1 teaspoons dried red chile, or to taste
2 limes, juice only
Extra-virgin olive oil
Peel and cut the jicama into 2‚ÄĚ long wedges (the size of a large oven fry).¬† Slice the cucumbers in half, scoop out the seeds, then cut into wedges so that they are similar in size to the jicama.¬† Peel the mangos and cut the cheeks off.¬† Slice into wedges.
Combine all the ingredients in a large mixing bowl with the cilantro leaves, powdered chile and lime juice.¬† Drizzle with a little olive oil and toss well to coat.¬† When ready to serve, season with a little salt and garnish with fresh cilantro leaves.