Have you ever noticed that some salads taste like a refreshing dip in cool water? Maybe the Caribbean during a tropical vacation, or the Baltic while visiting friends at their cabin. Either way, this salad is better than a tall drink of cool water. The crunchy texture is surprising – tart and sweet – a little of everything!
Bring this beautiful salad to a potluck to share, or keep it at home for yourself, because you absolutely will not be able to get enough of it. A dish with straight sides makes it easier to see the beautiful layers.
Peel and shred the jicama with a grater. This is the bottom layer.
Shred an english cucumber, and spread on top of the jicama.
Mangoes can be a pain to cut. I try to cut just “off side” for the middle, assuming the stone will be in the middle. With a sharp knife, cut almost to the skin. Then you can turn the mango half inside-out and “shave” off the pieces for pre-diced fruit. 🙂
Mango goes on top of the jicama and cucumber.
Sprinkle pomegranate seeds on top, and squeeze some lime juice over all of the salad. Serve with additional lime wedges. (I buy pomegranates when they are on sale, and store the seeds in ziploc bags in the freezer.)
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Freshest Salad
- Total Time: 15 mins
- Yield: 6-8 1x
Description
Easy, refreshing, surprising, and amazing
Ingredients
- 1 jicama
- 1 english cucumber
- 1 mango
- 1/2 cup pomegranate seeds
- 1 lime
Instructions
- Peel and shred the jicama, spread in the bottom of a small glass dish or pan with straight sides
- Shred the cucumber and spread on top of jicama
- Dice the mango and use as the third layer
- Sprinkle pomegranate seeds on top
- Squirt generously with lime juice
- Serve with additional lime wedges
- Prep Time: 15 mins
