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Mexican Fruit & Vegetable Salad

Mexican.Chef's picture
Ingredients
  Peeled pineapple piece 1
  Jicama 1 , peeled and rinsed
  Carrots 2 Large, peeled
  Cucumber 1 Medium, peeled
  Firm ripe papaya/Mango 1 Large
  Chile lime juice 1 Tablespoon
  Mint sprig 1
  Salt To Taste
Directions

Cut pineapple crosswise into 1/4-inch-thick slices.
Cut jicama into 1/4-inch slices.
Cut carrots diagonally into 1/8-inch slices.
Cut cucumber diagonally into 3 pieces.
With an apple corer or slender knife, cut out seeds, if desired.
Then cut each cucumber section diago- nally into 1/4-inch slices.
Peel papaya and cut in half lengthwise; then seed and cut crosswise into 1/4-inch slices.
Group each element separately on a large platter.
Prepare Chile Lime Juice and pour over salad.
Garnish with mint.
Season to taste with salt.

Recipe Summary

Method: 
Seasoned
Dish: 
Salad
Ingredient: 
Vegetable

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