Jicama-Mango Spring Salad

This refreshing salad goes well with almost any meal. Its combination of crisp jicama, juicy mango, and creamy avocado with a tangy vinaigrette will satisfy your taste buds while nourishing your body.

Spring is the season of renewal, and it's the time of year when I transition from comforting, heavy meals to lighter, refreshing meals as summer approaches. Many of you may already be aware that I am a proponent of eating seasonally. Our unique, intelligent, and complex body can adapt, change, and evolve. Our internal ecosystem (gut microbes) thrives on seasonal fruits and vegetables. We are not designed to eat the same foods all of the time. Going with the flow of life entails embracing change and experimenting with new foods to provide our bodies with a variety of nutrients and flavors. It can also prevent boredom and promote a healthy relationship with food.

Eating with the seasons also helps support local farmers and reduces the environmental impact of transporting produce from faraway places. Additionally, seasonal produce is often fresher and more flavorful. Furthermore, eating seasonally can also introduce you to new fruits and vegetables you may not have tried before.

This recipe requires no cooking time and minimal prep. Slow down the process of making this meal and savor every bite. The dish is perfect for those who want to enjoy a healthy and delicious meal without spending too much time in the kitchen. You could add your favorite vegetables or protein to make it even more satisfying.

Jicama-Mango Spring Salad Recipe

SERVES 2

INGREDIENTS

• 1-2 cups Jicama, peeled and cut into ¼-inch matchsticks or cubes

• 1 Mango, peeled and cut into cubes or slices

• 1 Avocado, cut into cubes or slices

• 6 Radishes, cut into slices

• A bunch of Cilantro chopped

• 1/2 red onion, thinly sliced

• Juice of 1 or 2 limes

• 1-2 tbsp extra virgin olive oil

• Zest and Juice of a small orange.

• 1 tbsp apple cider vinegar

• Salt and Pepper to taste

• 1-2 tsp raw honey, optional

METHOD

1. Add the jicama, mango, avocado, radishes, cilantro, and red onion to a salad bowl.

2. In a small bowl add the olive oil, lime juice, orange zest and juice, apple cider vinegar, honey, salt, and pepper. Whisk together.

3. Add the vinaigrette to the salad bowl and toss until well combined.

Serve and enjoy!

Alternatively, you can store it in the fridge to chill until ready to serve.

Pro tip - If serving immediately, start with the Jicama. Once you have scrubbed, peeled, rinsed, and cut your jicama. Place the cut jicama sticks or cubes into a glass container, covered in the fridge for about 10 minutes. This will help it crisp.