Target: 6 × 4 inches · landscape

Jicama-Mango Chile-Lime Salad

25 min · 4 servings

Ingredients

□ 1 1/2 lb jicama, peeled

□ 1 large firm-ripe mango

□ 1 seedless cucumber

□ 6 radishes

□ 1/4 cup fresh lime juice

□ 2 tsp agave syrup

□ 1/2 tsp mild ancho chile powder

□ 1/4 tsp fine sea salt, or to taste

□ 1/3 cup raw pepitas

□ 2 tbsp chopped fresh cilantro

1. Toast pepitas in a dry skillet over medium-low heat until fragrant. Whisk lime juice, agave, and mild ancho chile; keep it tart and gently warm.

2. Peel and cut firm jicama into matchsticks. Cut a fragrant, firm-ripe mango into similar sticks.

3. Thinly slice cucumber and radishes; add with jicama, mango, and cilantro.

4. At serving time, toss gently with dressing and a light sprinkle of salt. Top with pepitas and serve promptly.

Cook’s note: Salt and dress at the last moment to keep every slice crisp.