Jicama Mango Salad

Jicama Mango Salad by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 4 / 15 Minutes

Ingredients

  • 2 Mangos
  • 1 Small Jicama
  • 1 Bunch of Mint
  • 1 Lime

Instructions

Cut mango into thin slices. Cut off skin of jicama and cut into thin slices Chop mint. Place mango and jicama slices onto a plate. Squeeze a lime onto the fruit Sprinkle with mint. SLICE THIN! Cut the fruit into long thin slices for optimal taste!

Grilled Salsa Salad

Melissa's Grilled Salsa Saladby Chef Tom Fraker
Melissa’s World Variety Produce

Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.

6 large Roma tomatoes, halved lengthwise and seeded

limes, halved
garlic cloves, peeled
2 large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
Salt
1 head butter lettuce

Melissa's Great Pepper CookbookPreheat grill to medium heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.

Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruits and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.

Recipe from The Great Pepper Cookbook