Fennel, Jicama and Green Mango Salad with Lime Herb Vinaigrette

By • March 20, 2013 • 4 Comments



Author Notes: Early spring is a tricky time for food lovers. With the long winter behind us, the market is still waking up, and while we wait for that new produce to arrive, we squeeze every ounce of creativity to bring back the bright colors and light flavors into our culinary lives. This salad is a refreshing and colorful way to make a new start. A little bit of white, a little bit of orange, a little bit of green, the licorice touch of fennel, the crispy coolness of jicama, the sweet and sour mingling of the green mango, with refreshing hints of lime, basil and mint make the-end-of- the-winter welcome for the new season.QueenSashy

Serves 4

  • 1 large fennel bulb (about 1 ½ lb)
  • 1 large jicama (about 1 lb), peeled and julienned into ½-3/4 inch strips
  • 1 green (unripe) mango, peeled and julienned into ½-3/4 inch strips
  • 1/4 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon minced basil
  • 1/2 teaspoon minced mint
  • 1 teaspoon minced fennel fronds
  • 1/2 teaspoon lime zest
  • Ground white pepper
  1. Halve the fennel lengthwise without removing the core, and slice the fennel thinly crosswise, stalks included.
  2. In a large bowl mix the fennel, mango and jicama.
  3. Prepare the vinaigrette. In a small bowl, mix the olive oil, lime juice, rice vinegar, and brown sugar. Whisk until well blended and creamy. Add the mint, basil, fennel fronds, lime zest and white pepper.
  4. Pour the vinaigrette over the salad. Mix well and leave for about 15 min for flavors to absorb.
  5. Serve with grilled fish, simple grilled meats and a glass of white wine.
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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh this is beautiful, crunchy, tangy, bright and fresh. Beautiful.

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Marvelous! Love the green mango and the herbs + other flavors. And how well you captured in your head note the late winter through early spring produce no man's land we're in, for what feels like forever. ;o)

Moi_1

over 1 year ago QueenSashy

Come February and March, I always feel like I had enough of brown foods, hearty meats and bacon. BTW, I like to make this salad with green papaya, but realized that not everyone has access to Chinatown or Thai market, and switched to easier-to-find unripe mangoes. ;o)

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Green papaya . . . Even better!! Definitely making this, ASAP. ;o)