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” wedges

2 small cucumbers, cut into 2” wedges

3 medium mangoes, cut into 2” wedges

1/4 bunch cilantro, leaves picked

1 teaspoons dried red chile, or to taste

2 limes, juice only

Extra-virgin olive oil

Kosher salt

Peel and cut the jicama into 2” 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.