Ingredients
- 1/2 cup mango-aji amarillo puree (see recipe below)
- 3 tablespoon extra virgin olive oil
- 2 tablespoon fresh cilantro leaves, chopped
- 4 tablespoon tender young zucchini, about 11/2 pounds
- 1 tablespoon medium jicama
- 2 tablespoon granny smith apples
- 1/2 cup mango-aji amarillo puree (see recipe below)
- 3 tablespoon extra virgin olive oil
- 2 tablespoon fresh cilantro leaves, chopped
- 4 tablespoon tender young zucchini, about 11/2 pounds
- 1 tablespoon medium jicama
- 2 tablespoon granny smith apples
- 1 cup mango puree
- 2 tablespoon dijon mustard
- 2 tablespoon aji amarillo paste (preferably the doña isabel brand)
- 1 teaspoon agave nectar or honey
- 1 tablespoon freshly squeezed lime juice
Preparation
Baking Directions:
To prepare the salad:1. In a large bowl, whisk the mango-aji amarillo puree with the lime juice, olive oil and cilantro.
2.Cut the ends off the zucchini and slice them, skin on, into 2-inch-long matchsticks.
Add them to the dressing.
3.Peel the jicama.
Slice it and cut into 2-inch-long matchstick and add them to the zucchini.
4.Scrub and quarter the apples, discarding the seeds and tough cores, and slice the apple into 2-inch-long matchsticks.
Add them to the salad and toss gently.
Taste and season with salt, if necessary.
Divide among plate or bowls and serve.
To make the mango-aji amarillo puree:Put all the ingredients in a mixing bowl, and whisk well until the mixture is smooth.
Store in an airtight container in the refrigerator for up to a week.
Makes 1 1/4 cups.
