Fresh tropical flavors reign supreme in this easy, summery salad. Dice the fruit smaller and add tomatoes, tomatillos and jalapeño to turn it into a salsa.
Course
Salad
Cuisine
Mexican
Prep Time20minutes
Total Time20minutes
Servings6
AuthorLemons & Anchovies
Ingredients
2large mangoesdiced
1/2jicamadiced
2corn cobsboiled and kernels separated
1can chickpeasoptional, I think this salad doesn't need them
1/4red onionsliced thinly
1/4cuptightly-packed mintchiffonade
1/4cupcilantrochopped
***For the Vinaigrette***
1/4cupfresh lime juice
1/4teaspoonkosher salt
1/8teaspoonchili powder
1/4+ 1/8 teaspoon sugar
1/4cupolive oil
Instructions
Prepare the vinaigrette why whisking all the ingredients together, tasting for salt as you go along. Set aside.
Combine all the other ingredients in a large serving bowl and toss with the vinaigrette. Better if served chilled. If serving later, wait until just before you serve before tossing the mint and cilantro.