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Jícama-Tortilla Salad With Peach Dressing

Author Vianney Rodriguez

Ingredients

  • 1 small red onion about 6 ounces, sliced into thin rings
  • 6 medium peaches
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 3 tablespoons olive oil
  • 1 medium red bell pepper seeded and cut into thin strips
  • 1 medium yellow bell pepper seeded and cut into thin strips
  • 1 small jícama about 16 ounces, peeled and cut into thin strips
  • 1 mango peeled, pitted, and cut into thin strips
  • 1 tablespoon fresh cilantro chopped
  • 3 cups fresh spinach washed and cut into thin strips
  • 6 corn tortillas cut into thin strips and fried until crisp
  • salt to taste

Instructions

  1. Have a bowl of ice water ready. In a small saucepan, blanch onion rings in boiling salted water for 1 minute. Cool in ice water for 1 minute and drain.
  2. Slice and seed 2 peaches and set aside.
  3. Juice and strain remaining 4 peaches.
  4. Combine peach juice and lime juice in a mixing bowl.
  5. Drizzle in olive oil while whisking.
  6. Place onion rings, bell peppers, jícama, and mango in a mixing bowl and toss lightly with dressing. Allow to marinate, refrigerated, for at least 30 minutes.
  7. Add cilantro, spinach, tortilla strips, and salt.
  8. Toss again and garnish with reserved peach slices.

Recipe Notes

recipe from Texas Monthly ~ adapted, original featured tangerines