Name: Spinach, Jicama, and Mango Salad
Ingredients: 2 tablespoons sliced almonds; 4 cups baby spinach (washed and dried); ½ medium jicama (peeled and cut into thin matchsticks); 1 ripe mango (peeled, cut off the pit, and thinly sliced); 2 teaspoons red wine vinegar; ¼ teaspoon salt; 2 tablespoons olive oil; 2 tablespoons crumbled cotija or mild feta cheese

Spinach, Jicama, and Mango Salad

Ensalada de Espinaca, Jicama, y Mango

Iliana de la Vega, owner-chef of El Naranjo restaurant in Oaxaca, always impresses me with her creative salads. Iliana uses local and native ingredients, successfully combining the old with the new.

Recept afdrukken

Ingrediënten

Makes 4 servings

▢ 2 tablespoons sliced almonds
▢ 4 cups baby spinach washed and dried
▢ ½ medium jicama peeled and cut into thin matchsticks
▢ 1 ripe mango peeled, cut off the pit, and thinly sliced
▢ 2 teaspoons red wine vinegar
▢ ¼ teaspoon salt
▢ 2 tablespoons olive oil
▢ 2 tablespoons crumbled cotija or mild feta cheese

Instructies

In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes.
Set aside.
In a large bowl place the spinach, jicama, and mango.
In a small bowl, whisk together the vinegar, salt, and oil.
Add the dressing to the salad and toss.
Add the nuts to the salad and toss to mix.
Divide the salad among 4 serving plates.
Sprinkle with cheese.

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Recipe Category Fruit / Salad

Country Mexican

Spinach, Jicama, and Mango Salad