Jicama Mango Salad with Honey Lime Dressing

We’re coming up on Cinco de Mayo, which means lots of terrific Mexican food. I like to be a rebel and bring something light and refreshing to the party. If you want to add a little kick to this, try adding a fresh chopped jalapeno or some chopped cilantro. If you want a great vegetarian taco, try adding a scoop of this to some chopped lettuce in a taco shell and topping with some crumbled Cojito cheese.

If you have never tried jicama, please give it a go! It is a crisp, slightly sweet root vegetable that tastes almost like a cross between an apple and celery. It is amazing!

Ingredients:

Salad:

Three fresh mangoes, peeled and seeded with the flesh cut into a small dice (about 2 cups diced flesh)

1 small jicama, peeled and cut into a small dice (about 2 cups)

1 cup diced red onion

1 cup diced red bell pepper

¼ cup fresh mint leaves, torn into small bits

Dressing:

3 Tablespoons honey

5 Tablespoons fresh lime juice

2 Tablespoons hot water

½ teaspoon ground chipotle powder

Pinch of salt

Pinch of fresh cracked black pepper

Directions:

Place the mangoes, jicama, red onion, bell pepper and mint leaves into a large bowl. In a separate, small bowl, whisk the dressing ingredients together and pour over the salad. Stir and let stand at room temperature for 1 hour, then chill at least 2 hours or overnight.