Mango, Jicama, Lime, Mint Salad

Mango, Jicama, Lime, and Mint Salad
Serves 4

I tend to shop for fresh ingredients on the way home from work, but my main food shopping day is Saturday. The Friday night before, I look in my refrigerator and pantry to see what is needed for the week. I try to check out the farmer’s markets early Saturday morning before hitting a food store later in the day. As a one parent family, the weight is definitely on my shoulders to decide what we are eating each week. One thing that I love is using up left-overs. This dish was made from left overs. You may not have everything on the ingredients list like I did, but use what you have. If you’re going shopping, print off the recipe so you can grab the ingredients at the farmers market or food store. When you get back home, try your hand at this mix of crisp textures, exotic flavors, beautiful colors, and stunning aromas. Enjoy this salad by itself or with grilled tofu, fish, or chicken.

Ingredients:
2 large ripe mangoes, peeled, pitted, and cut in thin matchsticks
1 medium jicama, peeled and cut into quarter inch thick rounds then into matchsticks
½ small red onion, peeled and thinly sliced
1 Thai red chili, deseeded and minced
1 lime, juice of
⅓ teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 pear, cored and cut into matchsticks
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped

How to make:
Take a large bowl and add the first 7 ingredients. Lightly toss together, and cover with plastic. Place in the refrigerator to infuse the flavor for 1 hour.

Remove the bowl from the fridge, take off the plastic, and add the remaining ingredients. Lightly toss again to coat and serve. Served as a salad or appetizer. For a meal, add grilled fish or chicken.