Mexican Jicama and Mango Salad with Pepitas

Instructions

1. 1

   Prepare your ingredients: peel the jicama and slice it into thin matchsticks. Peel the mango and dice it into 1.5 cm cubes. Dice the avocado into equal pieces. Chop the cilantro coarsely and crumble the Cotija cheese.

2. 2

   Place a small dry skillet over medium heat. Add the raw pumpkin seeds and toast for 3 to 4 minutes, stirring constantly with a wooden spoon until they pop, turn light golden, and smell nutty. Remove from heat immediately to avoid burning.

3. 3

   In a large salad bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, 1/2 teaspoon of fine salt, and a pinch of chili powder if desired, until smooth and well combined.

4. 4

   Add the prepared jicama matchsticks and mango cubes to the bowl with the lime dressing. Toss gently with two large spoons until all pieces are evenly coated with the dressing.

5. 5

   Carefully add the diced avocado, half of the crumbled Cotija cheese, and half of the chopped cilantro into the salad bowl. Fold delicately so the avocado keeps its cube shape without turning into puree.

6. 6

   Transfer the salad onto a wide platter or individual bowls. Top with toasted pumpkin seeds, remaining Cotija cheese, and fresh cilantro. Serve crisp and chilled right away.

Serve with

Sauce

Authentic Mexican Salsa Macha with Pepitas

Mexican · 20 min

Drink

Traditional Mexican Limeade with Chia

Mexican · 10 min