Ensalada de Espinaca, Jicama, y Mango

Iliana de la Vega, owner-chef of El Naranjo restaurant in Oaxaca, always impresses me with her creative salads. Iliana uses local and native ingredients, successfully combining the old with the new.

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Spinach, Jicama, and Mango Salad

Name: Spinach, Jicama, and Mango Salad
Ingredients: 2 tablespoons sliced almonds; 4 cups baby spinach (washed and dried); ½ medium jicama (peeled and cut into thin matchsticks); 1 ripe mango (peeled, cut off the pit, and thinly sliced); 2 teaspoons red wine vinegar; ¼ teaspoon salt; 2 tablespoons olive oil; 2 tablespoons crumbled cotija or mild feta cheese

Ensalada de Espinaca, Jicama, y Mango

Iliana de la Vega, owner-chef of El Naranjo restaurant in Oaxaca, always impresses me with her creative salads. Iliana uses local and native ingredients, successfully combining the old with the new.

Print Recipe

Ingredients

Makes 4 servings

▢ 2 tablespoons sliced almonds
▢ 4 cups baby spinach washed and dried
▢ ½ medium jicama peeled and cut into thin matchsticks
▢ 1 ripe mango peeled, cut off the pit, and thinly sliced
▢ 2 teaspoons red wine vinegar
▢ ¼ teaspoon salt
▢ 2 tablespoons olive oil
▢ 2 tablespoons crumbled cotija or mild feta cheese

Instructions

In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes.
Set aside.
In a large bowl place the spinach, jicama, and mango.
In a small bowl, whisk together the vinegar, salt, and oil.
Add the dressing to the salad and toss.
Add the nuts to the salad and toss to mix.
Divide the salad among 4 serving plates.
Sprinkle with cheese.

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Course; Fruit / Salad

Cuisine; Mexican