Jicama-Mango Salad , a simple refreshing summer salad

Jicama-mango salad is a very refreshing summer salad. The crunchy texture and subtle sweetness from Jicama pair well with any light summer dishes, such as fish or chicken. I usually dice all the ingredients, and make the lemon citronette ahead of time, and just mix them right before when the main dish (usually chicken) is ready to be served. Hope you like this summer salad!

Jicama-Mango Salad
a simple refreshing summer salad
(Yield: 4 servings / Cooking time: 15 minutes)

Ingredients:
+ one jicama
+ one mango
+ two cobs of corn
+ 1/2 cup edamame


Garnish
+ a handful of cilantro leaves
+ 1/2 Tbsp black sesame seeds

Lemon citronette
+ juice from one lemon
+ 1/2 shallot
+ 2-3 Tbsps extra virgin olive oil
+ salt


Procedures:
1. Prepare each vegetable as following:

- Jicama & mango: Peel and cut into 0.5" cubes.
- Corn: Steam two cobs of corn for about 5-6 minutes, and cut kernels.

- Edamame: I bought frozen edamame which is already steamed. Just pour a cup of hot water over the edamame to thaw, and peel the shell.



2. Dice shallot finely (brunoise), and mix it with juice from one lemon and 2-3 tablespoons* of extra virgin olive oil. Season with salt.

* Please adjust the amount of extra virgin olive oil depending on the amount of lemon juice you get from one lemon.

3. Mix all the ingredients with the lemon citronette, cilantro leaves and black sesame in a large bowl, and serve by itself or with pan seared chicken or light fish.


Enjoy~