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Jícama-Melon Salad

Epicurious  | April 2007

By Tom Gilliland, Miguel Ravago, and Virginia B. Wood

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips

3 navel oranges, peeled and sectioned with pulp and membrane removed

1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks

1/2 cup pomegranate seeds

1 cup fresh lime juice

2 sprigs cilantro, chopped

1 teaspoon sea salt

1/2 teaspoon chili powder (optional)

Preparation

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Chef Ravago shares his tips: The ingredients can be prepared a day ahead and refrigerated, without the lime juice. Otherwise, the salad will become too acidic as it sits overnight. Simply toss the lime juice in just before serving.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc