Ensalada De Mango Jicama Y Pepino Mango Jicama And Cucumber Salad Recipes

Steps:

• For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Steps:

• In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and cilantro, and chill 15 to 30 minutes. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture.

Steps:

• Combine mango, cilantro, jicama and green onions in a medium bowl.
• Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
• Pour mixture over mango combination, toss to coat.

Steps:

• Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
• See all 50 Simple Salads

Steps:

• To make the grapefruit segments: Cut both ends off the grapefruits and stand the grapefruits on a cutting board. With a paring knife, trim off the peel and white pith from the grapefruits, removing as little of the grapefruit flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After you've cut all the segments, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in the juice until needed, up to 2 hours.
• Just before serving, cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices. Drain the grapefruit and reserve the juice (for the salad, if using, or as a treat for the cook). Add the avocado to the grapefruit along with the olives and lime juice. Toss gently to mix, while adding just enough olive oil to coat the avocado. Season, to taste, with salt and pepper and toss again. If you like, use a little of the reserved grapefruit juice to add a little zing to the salad.

Steps:

• Put 1/2 cup of water in a blender container with 1 cup of sliced cucumber. Blend. Add more cucumber and blend. Continue until all the cucumbers are pureed.
• Strain the cucumber juice of its seeds into a very large pitcher. Add the remaining water, lime juice, and sugar, to taste. Chill before serving.

Steps:

• Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
• Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
• rebecca's notes
• If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
• storage
• Store in an airtight container in the refrigerator for 5 to 6 days.
• nutrition information
• (per serving)
• Calories: 60
• Total Fat: 0.2g (0g saturated, 0g monounsaturated)
• Carbohydrates: 14g
• Protein: 0g
• Fiber: 2g
• Sodium: 100mg