Recipe courtesy of Ingrid Hoffmann

Mango, Jicama and Radish Salad with Peanut Dressing

Name: Mango, Jicama and Radish Salad with Peanut Dressing
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons smooth peanut butter; 1/4 cup fresh lime juice (about 2 limes); 2 tablespoons light brown sugar; 2 tablespoons canola or vegetable oil; Salt; 8 large radishes, halved lengthwise and thinly sliced crosswise; 6 cups mixed baby greens, washed and dried; 1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed; 2 cups peeled and cubed jicama (cut into about 1/2-inch cubes); 1/4 cup fresh cilantro leaves

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

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Ingredients

3 tablespoons smooth peanut butter

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons light brown sugar

2 tablespoons canola or vegetable oil

Salt

8 large radishes, halved lengthwise and thinly sliced crosswise

6 cups mixed baby greens, washed and dried

1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed

2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)

1/4 cup fresh cilantro leaves

Directions

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Watch how to make this recipe.

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.