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Jicima is a sweet root veggie that has the texture of an Asian pear. It's crisp and juicy and the perfect addition to a quick salad.

Servings: 4 as a side


1 cup cubed mango

1/2 cup cubed jicama

1 cup cubed avocado

2 tablespoons fresh chopped cilantro

1/2 cup crumbled feta cheese

Lime dressing

2 tablespoons fresh lime juice

Lime zest, 1 lime

1 teaspoon whole grain mustard

1 tablespoon liquid honey

salt and pepper to taste

1/3 cup grapeseed oil


In a bowl gently toss the mango, avocado, jicama and fresh chopped cilantro or mint.

For the vinaigrette combine 2 tablespoons lime juice, lime zest, whole grain mustard, liquid honey and salt and pepper to taste.  While whisking the ingredients slowly drizzle in the grapeseed oil until combined.

Just before serving, drizzle the dressing over the salad and toss gently.  Serve with 1/2 cup crumbled feta cheese on top.

NOTE: You may not need all the dressing.  It will store well in the fridge for a few days and can be used on any salad.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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