I know I’m in the middle of writing my series, I Know What to Do…I Just Don’t Do It but I came across this delicious summer salad and felt compelled to share it with you!
As far as I’m concerned, this is the best time of year when it comes to food. It is so easy to get the minimum requirement of 5 fruits and vegetables when there are so many choices! Strawberries, blueberries, raspberries, peaches, nectarines, plums, cherries, watermelon, cantaloupe, honeydew, corn on the cob, the list goes on and on!
As a reminder, try to by organic when you can, particularly the thin skin fruits like the berries and the fruits with pits like peaches and plums. Also, look for organic corn on the cob, otherwise it is likely to be genetically modified and therefore may not be as healthy a choice. If you want to learn more about genetically modified foods, go to www.responsibletechnology.com to read more.
This salad recipe is light, refreshing, easy to make and pretty to look at. I hope you try it and enjoy it as much as I do!
Mango, Jicama and Avocado Salad
1 jicama-peeled and cut into small pieces (pronounced hee-ka-ma it is a root plant that is crunchy like a radish and a little bit starchy. Sometimes called the Mexican potato. You should be able to find it at most grocery stores).
1 tsp. Ancho chili powder (optional)
Juice of one lime
Salt and pepper to taste
Cut equal amounts of jicama, avocado, and mango and mix in bowl. Add a handful of chopped cilantro, salt and pepper to taste. Drizzle lime juice over it all and toss. Serve immediately or chilled. Yum!
Taken from the Atlanta Journal Constitution which was adapted from a recipe from “America’s Test Kitchen”.