Mango, Jicama and Radish Salad with Peanut Dressing

Mango, Jicama and Radish Salad with Peanut Dressing

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Ingredients

  • Dressing:
  • 3 T. smooth peanut butter
  • 1/4 c. fresh lime juice (about 2 limes)
  • 2 T. light brown sugar
  • 2 T. canola or vegetable oil (I used vegetable oil)
  • Salt (we use "no salt" brand of salt)
  • 8 large radishes, halved lengthwise and thinly slice crosswise
  • 6 c. mixed baby greens, washed and dried (I used package mix)
  • 1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
  • 2 c. peeled and cubed jicama (cut into about 1/2 inch cubes)
  • 1/4 cup fresh cilantro leaves

Instructions

  1. Before you plan to make this, make sure you can find 2 mangoes that are ripe.
  2. The ones I used were somewhat firm but soft to the touch when pressing a little.
  3. In a medium bowl, whisk the peanut butter and lime juice until smooth.
  4. Add the brown sugar, vegetable oil and some salt and whish until combined.
  5. Add enough water to thin the sauce and give it a dressing-like consistency, about 3 Tbsps.
  6. Place the radishes, greens, mangoes, jicama and cilantro in large bowl and toss together.
  7. Drizzle with dressing, toss using tongs to coat and serve.
  8. We had this for 2 nights.
  9. The second night was just as good but since the lettuce was a little wilted, I got some fresh lettuce and poured the salad over it.
  • Dressing:
  • 3 T. smooth peanut butter
  • 1/4 c. fresh lime juice (about 2 limes)
  • 2 T. light brown sugar
  • 2 T. canola or vegetable oil (I used vegetable oil)
  • Salt (we use "no salt" brand of salt)
  • 8 large radishes, halved lengthwise and thinly slice crosswise
  • 6 c. mixed baby greens, washed and dried (I used package mix)
  • 1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
  • 2 c. peeled and cubed jicama (cut into about 1/2 inch cubes)
  • 1/4 cup fresh cilantro leaves

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