Summer to me is just so whimsical. I love the entire package that comes with it: the happy energy as you walk by the bistros, breathtaking sunsets, farmers market strolls, movies at the park, the way fireflies illuminate a dark Central Park walk… I could go on for days. Though, the best part to me is the fact that I have an excuse to eat salads all the time.
Since the official summer start is in tomorrow, I’m already getting started. Sorry, I couldn’t wait for the salads bonanza to begin. So here is a delicious Mexican, spicy, tart, sweet, and crunchy jicama salad with manila mangos.
Serves: approximately 4 people
Ingredients:
1 small jicama
1 manila mango
1 pomegranate
1/4 cup pink grapefruit wedges
1/2 habanero chile
3 mint leaves
1 red onion
1 lime
1 teaspoon pink Himalayan salt
3 cups of microgreens
- Slice the red onion very thinly and place in a bowl with water for about 5 minutes. Then remove the water and add the juice of one lime plus a pinch of salt. Let it sit to pickle.
- Remove the skin of the jicama and mango. Then Julianne both.
- Remove pomegranate skin and drop all seeds into a bowl of water. This method will help the white little bits of skin on the seeds to separate and come to the surface.
- Cut the skin including the white part of the pomegranate. Now slice each wedge out from the transparent skin that separates them. You should end up with a complete wedge but only the meat of the grapefruit. Then thinly slice each wedge width wise.
- Super finely chop the habanero chile. Do not leave the seeds or veins.
- Finely chop the mint leaves.
- In a bowl mix the jicama, mango, pomegranate seeds, grapefruit, chopped habanero, chopped, mint, and salt. Now add ONLY the juice from the picked red onion. Let this sit for about 5 minutes.
- Serve salad over a bed of microgreens.
If you eat meat you will like this salad next to a steak. As for me, I love it just like this!
Provecho
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