Ensalada de Jicama, Mango y Pepino

mango jicama 014 685x1024 Ensalada de Jicama, Mango y Pepino  salads chuls gang appetizers Yesterday I spent the entire day deleting pictures of food.  Funny how they add up.  I ran across this salad from Chuls’s Bday party that I meant to post, but somehow that post got sidetracked.  So in the spirit of Spring Cleaning my computer, why not go ahead and post this colorful salad.

This is Chuls’s(11yr old daughter) favorite salad, as she states “a perfect finger food!”   Thick matchstick slices of mango, jicama and cucumber tossed with a Pomegranate Cilantro dressing.  My girls’ enjoy this as a snack, served alongside fish or tossed with spinach.

Jicama

from Cooking in Mexico

     Etmology — The name jícama is from the Nahuatl word, xicamatl. J ícama is the name of this native Mexican plant, as well as the name of the edible root. It also goes by the names ofyambean and Mexican turnip.

The tuber can weigh up to twenty kilograms, but you will never see them in the stores this big. Usually they are between one half to one kilo (1-2 pounds) in weight. A half kilo-sized jicama is young and juicy.

Jícama has a water content of 86-90%, and is high in dietary fiber. Their nutritional claim to fame is that they are an excellent source of prebiotic fiber. Prebiotics are necessary for the support of probiotics.

   mango jicama 005 1024x685 Ensalada de Jicama, Mango y Pepino  salads chuls gang appetizers

Chuls’s loves hot pink, so her birthday party was an explosion of shades of pink, everywhere!! A perfect backdrop for this salad, don’t ya think?

mango jicama 010 883x1024 Ensalada de Jicama, Mango y Pepino  salads chuls gang appetizers

Ensalada de Jicama, Mango y Pepino

by Sweet Life

by Vianney Rodriguez

serves 6-8

1 jicama, peeled and sliced in 1/2 thick matchstick slices

3 mangoes, peeled and sliced as jicama

3 cucumbers, peeled as jicama

1 cup pomegranate juice

1/2 cup cilantro leaves, finely chopped

1/4 cup olive oil

salt

pepper

pomgranante seeds for garnish

Combine pomegranate juice, olive oil, cilantro and stir to combine. Season to taste with salt and pepper. Toss with jicama, mango and cucumber.  Garnish with pomegranate seeds.

 

Comments

  1. says

    I love it! My daughter’s birthday is tomorrow and I happen to have jicama and can get some mango and cucumber for the weekend celebration, these foods have been staples all summer of us, but mangoes are harder to find now. This is great!

  2. says

    Bonnie that looks so beautiful, so colorful. I never used jicama, I don’t really know why.
    But will now…definitely. Have a great weekend.

  3. says

    What a healthy, beautiful and delicious snack. I want some…the colors are just stunning! Thank you for sharing your creative culinary explorations…you inspire me, and I’m glad to know you. I hope you have a blessed day tomorrow. Much love and hugs from Austin!

  4. says

    Love the added color of the pomegranate seeds! We eat this salad often in the summer, but with some limejuice and chili powder. Either way you can’t go wrong with these wonderful ingredients. YUM! ~Yvette

  5. says

    I have never seen or eaten a salad like this ever before–it looks so refreshing! Jicama…there are so many things that I don’t know, including plants native to Mexico. Happy belated, Chuls!

  6. says

    I love, love, love your photos! This salad has to taste amazing, with all those bright colors, and be good for us, too. Thanks for a reference to Cooking in Mexico’s information on jícama. I’m always glad to share info.

    Kathleen

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