Mango Jicama Crunch Salad
 
 
Makes 2 salads & 1 cup vinaigrette.
Author:
Ingredients
  • 3 cups chopped romaine
  • 1 cup prepared red quinoa
  • 1 cup jicama, peeled & chopped
  • ½ cup Granny Smith apple, chopped
  • 2 tablespoons raisins
  • ¼ cup toasted pepitas
  • pinch chipotle chili pepper
  • handful cilantro
Mango Ginger Vinaigrette
  • 1 heaping cup frozen mango
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoons raw honey (or sub with agave nectar)
  • generous pinch ground ginger
  • pinch sea salt
Instructions
  1. Divide romaine between two bowls. Toss jicama with pinch of chipotle chili pepper (optional) and divide between bowls. Divide apple pieces between bowls (toss with a squeeze of lemon juice to keep from browning if prepping salad ahead of time) then top with quinoa, raisins & pepitas.
  2. Drizzle each bowl with about 3 tablespoons of Mango Ginger Vinaigrette & toss. Garnish with cilantro leaves.
Mango Ginger Vinaigrette
  1. Combine all ingredients in a blender with 2 tablespoons water and process until smooth. Add 1 to 2 additional tablespoons water if mixture is not blending. Store leftover dressing in the refrigerator for up to 5 days.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/mango-jicama-crunch-salad/