Spinach, Jicama, and Mango Salad
Ensalada de Espinaca, Jicama, y MangoIliana 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.
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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