Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!
Don’t Forget the Jicama
This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.
The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?
Fresh Honey Lime Vinaigrette
Don’t forget to dress your salad with the fresh taste of lime and honey! The lime will keep your avocado from turning.
This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!
Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
Chop green onions.
Place all ingredients in a medium bowl. Set aside.
Honey Lime Vinaigrette
Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
Pour vinaigrette over fruit and vegetables. Toss to coat.