Seriously, that is all that I can descriptively say about this dish. Good God, is it tasty! With each successive bite, my Mmm-mmm-MMMMMMs got progressively louder and more impassioned.
Everyone knows that the mango's distinctive sweetness pairs well with the luscious, creamy and fatty mildness of the avocado, but tossing in julienned strips of jicama* adds that crunchy dimension that makes this an especially satisfying salad. The lime juice and agave nectar give the dressing a bright sweet-tartness which fades to a slight after-burn from the cayenne.
In short, it is FABULOUS.
Jicama, Mango and Avocado Salad with Lime-Agave Dressing
- 1 jicama
- 2 mangoes
- 2 avocados
- 1 lime
- 1 T agave nectar - non-vegans may use honey, although that will change the flavor
- 1 T flax seed oil (or quality extra-virgin olive oil)
- pinch cayenne
- cilantro for garnish
- Make the dressing by juicing the lime, and then whisking it with the agave nectar, flax seed oil, cayenne, salt and pepper. Taste to adjust the seasoning.
- Pour into a large bowl.
- Peel the jicama and slice into thin strips. Place in the bowl with the dressing and toss with a fork to coat.
- Cut the mango flesh into cubes and add to the bowl.
- Cut the avocado flesh into cubes and add to the bowl, tossing well to mix.
- Pour into two bowls, garnish with chopped cilantro and eat.
- I prefer the lighter flavor of agave nectar to honey now. Honey tastes almost cloyingly sweet to me since I have stopped using it.
- See my thoughts on jicama here.
- Never cut a mango before and are not sure how to do it? The best way to learn is to see someone else cutting it, and since I neglected to take step-by-step pictures (I have no tripod anyway), and because I am feeling lazy today, I will link you to an excellent demonstration: How to cut a mango
- Need to know how to cut an avocado? Check it out here: