Tyler Florence – serves 8

This recipe says summer. The cucumber and jicama’s crunchy texture is combined with the flavors of lime, mango, and cilantro to create a unique and tasty salad. Kicked up with a sprinkle of chili it reminds me of neighborhood fruit vendors that sell cups of fresh fruit with tajin. It is an excellent salad to pair with Carne Asada or Tequila Lime Chicken bringing a fresh, light touch to any menu.

Riverside is hot during the summer, especially in August. When I was little, we would escape and spend weeks at Newport, Laguna, or Tahoe. If you are stuck in the heat of Riverside, remember that the last thing people want is a heavy meal on a hot summer day. 

This is your perfect dish: All of the vegetables and fruit in this salad are loaded with water, making it a refreshing salad when temperatures are sizzling outside. This no-cook meal ensures less time in the kitchen, more time with your friends. 

Ingredients

• ½  Medium jicama about 1 pound
• 1 English Cucumber
• 4 Medium mangoes
• ¼ C Roughly chopped cilantro leaves, plus sprigs, for garnish
• 2 t Powdered dried chile – any medium heat kind is fine
• 2 Limes, juiced
• Kosher salt

Directions

• Peel and cut the jicama into long, thin strips. 
• Slice the cucumbers in half, scoop out the seeds, and then cut into strips similar in size to the jicama strips. 
• Peel the mangoes, cut the cheeks off, then slice into wedges. 
• Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile, and lime juice. 
• When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.