Shop Black Friday Sale
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Salad
2 servings
2 hours 20 minutes
0 minutes
Chef Chris Faulkner
1/2 pound Oro Blanco, peeled and chopped
1 medium jicama
1 cup organic mango, peeled, seeds 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 ¼ 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.
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