Summertime Green Mango Salad

10-15m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #9544

May 11, 2013

Categories: Salads, Side Dishes, Asian, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner Fat Free, Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"My friend and I were trying to recreate a Daphne Oz recipe a few months ago; but, realize we had to improvise with some of our ingredients. What we came up with was really delicious. We only had 1/2 of a jicama, so we added some cucumber; and, also added a bit of mint instead of just cilantro. It is basically like a slaw; but, has so many other flavors going on. I used my food processor to shred everything which made this so easy to prepare; but, you could always cut everything by hand if you wanted to; or, didn't have a food processor. The dressing is very light which is one of the reasons I really like this salad. Don't worry about exact amounts for this salad, it's a salad. Add more or less of each ingredient according to your tastes."

Original is 7 servings

Metric US

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Step by Step Method

Step 1

Dressing ... Add the olive oil, vinegar, lime juice, 1/2 teaspoon of the lime zest (reserve extra for a garnish), sugar, salt and pepper to a small bowl or cup and mix well. My favorite methods ... add everything to a small 'tupperware like' container, cover, and shake. Easy, and a great way to store it, if you have extra dressing.

Step 2

Salad ... As mentioned, you can cut this by hand; but, a few minutes using the food processor and it's done. However, I realize that every one may NOT have one. It does take a little prep work, but this is definitely a great light summertime salad. Make sure that the dressing is done first. You want to be able to dress the fruit and vegetables as soon as you cut them; as the apple and jicama can brown a bit. The lime in the dressing will prevent this.

Step 3

Add the jicama, papaya, cucumber, apple, scallions, and pepper to a bowl; along with, the cilantro, mint, peanuts, and most of the dressing. Toss to combine, taste, and season again with additional salt and pepper; or, add more dressing if necessary. Cover with plastic wrap, and refrigerate 15-30 minutes before serving.

Step 4

Serve and ENJOY! ... Transfer to a serving bowl, and garnish with extra peanuts. It's just a nice, light, summery salad. Perfect for a potluck, BBQ, picnic, etc. It reminds me of a slaw; but, the flavors are so unique and different.