Articles & Recipes

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad (raw, gluten-free)

July 6, 2018

This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or casual summer gathering.

Ingredients Makes 2 main-course or 4 side salads

2 cups sliced peeled jicama 500 mL
1 cup sliced peeled mango 250 mL
1⁄2 cup raw pumpkin seeds 125 mL
2 tbsp freshly squeezed lime juice 30 mL
2 tbsp cold-pressed (extra virgin) olive oil 30 mL
1⁄4 cup chopped parsley leaves 60 mL
1⁄4 cup chopped cilantro leaves 60 mL
1⁄4 cup chopped basil leaves 60 mL
Pinch fine sea salt Pinch

Instructions

  1. In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes.
  2. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.
To peel and chop a mango, cut a small slice from the top and bottom of the fruit to make flat ends. Using a vegetable peeler, carefully peel away the skin. Stand mango upright on a cutting board. Using a chef’s knife, run the blade through the flesh, taking approximately three slices from each of the four sides. When you are close to the stone, use a paring knife to remove any remaining flesh from around the middle. Pumpkin seeds provide an impressive array of nutrients. They contain healthy poly- and monounsaturated fats, protein, fiber, iron, magnesium, potassium, zinc, manganese, thiamine (vitamin B1) and vitamin E — not bad for the seeds of a common squash.

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