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Mango mint salad

Brighten up your lunch with this crisp salad that bursts with fresh flavor and a little bit of sweetness.

www.chefmarkallison.com

Mango, jicama, lime, mint salad

Serves 4

Ingredients:

2 large ripe mangoes, peeled, pitted and cut in thin matchsticks

1 medium jicama, peeled and cut into ¼ inch thick rounds, then into matchsticks

½ small red onion, peeled and thinly sliced

1 Thai red chili, deseeded and minced

1 lime, juice of

1/3 teaspoon sea salt

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 pear, cored and cut into matchsticks

1 tablespoon freshly chopped mint

1 tablespoon freshly chopped cilantro

How to make:

Take a large bowl and add the first 7 ingredients, lightly toss together, cover with plastic and place the fridge to infuse the flavor for 1 hour.

Remove the bowl from the fridge, take off the plastic and add the remaining ingredients, lightly toss to coat and serve.

Served as a salad or appetizer or with grilled fish or chicken.

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