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Mango and Jicama Salad

SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
(0)

Ingredients

For the dressing
  • 3 tablespoon pumpkin seeds
  • 6 tablespoon olive oil, plus more for toasting pumpkin seeds
  • 1 tablespoon lime, juiced (about 2 tbsp)
  • For the salad
  • 3 tablespoon pumpkin seeds
  • 6 tablespoon olive oil, plus more for toasting pumpkin seeds
  • 1 tablespoon lime, juiced (about 2 tbsp)
  • 1/2 pound arugula (2 bunches) or 1 bag baby romaine salad mix
  • 1 pound mango, peeled and cut into slices
  • 1 pound medium jicama, peeled and cut into batons
  • Preparation

    Baking Directions:

    To make dressingHeat a small sauté pan over medium-high heat and pour in oil to about 1/8-inch deep.

    When oil is hot, add pumpkin seeds and cook until puffed and beginning to brown (cover with a sieve to avoid popping seeds), about 1 minute.

    Remove seeds from oil and drain on paper towels.

    Set aside.

    Using a mortar and pestle, grind 1 Tbsp pumpkin seeds with 2 Tbsp olive oil until seeds are broken down into small pieces.

    (Alternatively, use a mini food processor.)

    Combine with the lime juice in a small bowl and season with salt and pepper.

    Slowly whisk in 4 Tbsp olive oil.

    Place arugula in a serving bowl and arrange the mango and jicama on top.

    Drizzle with dressing, sprinkle with remaining pumpkin seeds and some fresh black pepper.