Pasadena Star News/August 18 2004

Salad Of The Tropics
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A 179 N/A 14gm 108mg 14gm 2gm 0gm


INGREDIENTS:
1 rip Mexican mango 1/4 cup olive oil 2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice 1 teaspoon sugar 1/2 teaspoon ground ginger
1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1 fully ripened avocado, halved, pitted, peeled and cubed
1 cup peeled and cubed jicama or sliced celery 1/2 thinly sliced red onion



1 On a board hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, sliced along each side of the pit to cut off the "cheeks." Cut flesh crisscross in 1/2-inch cubes, taking care not to cut through the skin. Press skin so fruit pops outward.
2 With a spoon or knife, remove the mango cubes; place in a medium bowl. Peel center section of mango; cut off remaining fruit and finely chop.
3 FOR DRESSING: Whisk together oil, cilantro, lime juice, sugar, ginger, salt and red pepper flakes; add finely chopped mango.
4 To mango in bowl add avocado, jicama and onion; gently toss with the salad dressing. Serve over mixed salad greens, if desired.

Back