Sunday, January 15, 2012

romaine with mango, jicama, cucumbers and a lime vinaigrette: bright salad for a winter day

This salad is a perfect accompaniment to a Mexican-themed meal. It is so fresh tasting, really it's a perfect way to brighten up any cold, winter day! After making the salad, we enjoy snacking on any remaining chopped jicama, mango and cucumbers.

Romaine Salad with Jicama, Mango, Cucumbers and Pea Shoots
(can be prepped ahead)

Romaine lettuce, chopped
Jicama, peeled and chopped
Mango, peeled and chopped
English cucumbers, chopped
Pea shoots, rinsed (optional)
Slivered almonds (optional)

All ingredients can be prepped several hours before you are going to serve the salad. Simply chop the ingredients and store them in the fridge, in separate containers. Any extra ingredients can be used as a ready-to-eat snack. Dress the salad just before serving.

Lime Juice
Champagne vinegar
Olive oil

In a blender, combine the ingredients and pulse until combined. I like my dressings tangy so I start out with a 1:3 acid (lime juice/vinegar): base (olive oil) ratio and adjust from there after tasting.


  1. No jicama here in California that I know of, but I will definitely give this recipe a go using turnips. Thanks!

    1. Hi Shari!
      Hmm, I think you can find jicama in CA. I would try!! I think it would beat turnips in this recipe. If not, the dressing is great… but jicama adds such a great, crisp crunch!


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