Nothing says summer like a fresh salad! This recipe makes a great side dish to bring to a BBQ or picnic or just as a snack. I love the crisp jicama and sweetness from the mango and pineapple.
If you haven’t had jicama before, I’ll give you a quick run down. Jicama (pronounced hik-a-ma) is a root vegetable also called a Mexican yam or Mexican turnip. It looks like a turnip and has the same texture but is much more sweet. I often just peel it, slice it and eat it raw! It is high in carbohydrates in the form of dietary fibre. It is composed of 85-90% water and high in vitamins C, A and B, along with calcium and phosphorus. It is also low-cal with only 45 calories per cup and 40% of your daily recommended Vitamin C.
What should you look for when buying jicama? You want it to be firm, not soft and it should be shiny without blemishes. Uncut jicama should be stored in a cool, dry place, not in the fridge (same as you would potatoes or other root vegetables). Once sliced, jicama can be stored in the fridge in an airtight container for up to two weeks. The skin is not edible, you always want to peel it before eating! Try this easy salad and you will be hooked on this south-of-the-border veggie.Makes 6 cups
Half medium jicama, cubed (about 500g)
Half medium pineapple, cubed (about 250g)
1 medium mango, cubed (about 130g)
1/4 cup red onion, diced
3 Tbsp fresh cilantro, chopped
3 Tbsp sesame oil (could also use olive oil)
Juice from 1/2 lime, plus 1 tsp of the rind, finely grated
1 Tbsp finely grated ginger
Combine all the ingredients in a medium bowl, in the order listed and combine well. Refrigerate for 1 to 2 hours so the flavours can marry. Enjoy!Nutritional Info for one cup
134 Calories, 18g Carbs, 7g Fat, 1g Protein, 6mg Sodium, 9g Sugar