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Spinach, Jicama, and Mango Salad

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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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