Jicama, Mango and Carrot Salad


Yes, I have not posted since December, I can’t believe it!  I was thinking about what was holding me back and yes I’m busy with family and work but it really came down to taking pictures of the food I make.  It’s not an easy thing trying to make your food look as good as it tastes, especially when it comes to lighting.  I take photos of the food we are actually eating that moment and it’s usually dinner so with daylight saving it is so much easier!  Maybe for my birthday I’ll ask for an artificial light set up so my winter pictures will be much more enjoyable to take.  It feels good to be back doing what I enjoy.

Anyway, summer is coming so if you ever need an quick side dish for a BBQ or to bring to a Potluck this is it!

Let me start by saying I really don’t like fruit in my food.  For example, I really don’t like pineapple on my pizza or raisins, apples or grapes in my chicken salad and definitely not fruit in my stuffing at Thanksgiving, but this is a surprisingly delightful combination.  Jicama is not something I eat very often so I had forgotten that it has a slight sweetness and I love it’s crunchiness.  Pairing Jicama with Mango is the perfect match.

I found this recipe over at Aggie’s Kitchen.  The only change I made was to add about a teaspoon of Poppy Seeds, I just thought it looked nice.

Mango, Jicama and Carrot Salad
Serves: 3-4
  • ½ a jicama, peeled and diced
  • 1 mango, diced
  • 1-2 carrots, shredded
  • juice of one lime
  • 1 tablespoon light oil ( I used Olive Oil)
  • 1 tablespoon honey
  • ½ teaspoon poppy seeds (or more as you like)

  • salt and pepper, to taste
  1. In a medium bowl add the jicama, mango and carrots.
  2. In a small bowl add all dressing ingredients and whisk together.
  3. Pour dressing over salad and toss gently.
  4. Add salt and pepper to taste.
  5. Serve at room temperature or chilled.
To prepare a jicama:
Slice it in half then in quarters. Use a vegetable peeler to remove the skin then dice.

To cut up a mango:
Take a small slice off the top and bottom. Standing it up use your knife to slice off the skin in small strips going from top to bottom. Once peeled look at the top and you should see the pit, which is narrow and has an oval shape. Slice the mango meat off on the right of the pit and then the left. You can also take a small sliver off the sides. Then dice.



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One Response to Jicama, Mango and Carrot Salad

  1. Tracy says:

    Liz, It looks great as usual, lighting or no lighting:)…I can’t wait to make it.

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