Oro Blanco and Jicama Salad
By Chef Chris Faulkner


1/2 pound Oro Blanco peeled and chopped
1 medium Jicama
1 cup Organic Mango peeled seed removed and diced 1/4 inch
1/4 cup Red onion diced 1/8 inch
Pico de Gallo Seasoning to taste
2 tablespoons Lime Juice
1/4 cup Cilantro leaves chopped


Peel the jicama including the fibrous layer just beneath the skin. 

Slice the flesh into ΒΌ inch pieces. 

Then dice the jicama into 1/8 inch pieces. 

Place in a bowl. 

Combine remaining ingredients and mix thoroughly. 

Allow to chill 2 hours before serving.