First and foremost, apparently I have been misspelling vinaigrette for my entire adult life.
But doesn’t it look weird? Like, sometimes you stare so hard at a word that you begin to doubt that’s the real spelling? Does that only happen to me? Vinaigrette just looks funny and wouldn’t one assume the correct spelling of an emulsion dressing made out of vinegar would be properly spelled vinegarette instead?
I did just fine on the SATs, why do you ask?
The second thing I must discuss is that, for the past week, it has just been way too hot for me to even consider turning on the oven. There’s just so much my little a/c can do. Therefore, I’ve been living off salads and wasabi roasted seaweed snacks…as well as leftover frozen Christmas cookies.
But I figured it’s summer and we can never have too many salads! Especially when said salads involve one of my very favorite vegetables, jicama!
If you’ve never tried jicama, you must!! The best way I know to describe it is as a delicious, crunchy, opaque carrot. And that doesn’t make much sense now, does it? You’ll just have to trust me on this.
One of my favorite ways to eat jicama is sliced up with a sprinkle of lime juice and cayenne pepper. It’s the ultimate refreshing snack for when the temperature is soaring outside and you’re down to crumbs in your frozen Christmas cookie stash.
Jicama has a ginger-like skin, and I’ve found the best way to peel it is by scraping it with a spoon…the same way I peel ginger. It takes a little muscle but the end result is worth it.
This salad also features one of my very favorite fruits, mango!
Oh.my.sweet.goodness how I adore mangoes. I think the thing I loved the most about the fruit feast was that I was free to eat, like, four a day. I especially love the champagne mangoes, which are I believe, on sale for 5 for $5 right now at Whole Foods.
And it’s the sweet juicy texture of the mango paired with the crunchy jicama that makes this salad shine!
Every bite is filled with sweet mango, crunchy jicama and zesty lime VINAIGRETTE. I used the same dressing on this as I did on my black bean, quinoa and citrus salad because it was just so darn good then. And it’s even better now!
I’d serve with with some grilled portobellos stuffed with goat cheese and herbs, grilled salmon and strawberry agua fresca on a hot summer night.
Now please excuse me while I go slurp on a mango.
Jicama Mango Salad with Zesty Lime Vinaigrette
1 jicama, peeled and small diced
1 large mango, peeled and small diced
4 green onions, thinly sliced (white and light green parts only)
5-6 cups arugula or spring mix
juice of three limes
2 T extra virgin olive oil
2 tsp ground cumin
pinch of salt
Toss all salad ingredients together in a large bowl. In a small bowl, whisk together all dressing ingredients and just before serving, toss everything together.