When mangoes are still green, they are firm and juicy and have a wonderful sweetish tart taste.
Today we had a Green Mango Jicama & Chayote Salad for lunch and it was delicious.

First I julienned the mango, jicama and chayote and layered everything in a large bowl.
Then I julienned half a red pepper and added it to the bowl.
Next I combined my dressing ingredients and set the dressing aside. The dressing is the perfect combination of sweet, sour and salty with a bit of spiciness.
I toasted some coconut in a pan, toasted some cashews in the microwave and chopped some cilantro and red onion.
Just before lunchtime, I added the other ingredients to the julienned fruit and veggies and then poured the dressing over the salad and gently tossed everything to coat with dressing.
Before serving the salads, I garnished them with a bit of the toasted coconut, some chopped cilantro and some toasted, chopped cashews.
This salad was both refreshing and satisfying, yet low in calories.
Carla is arriving next week and doesn't eat meat, so this salad is definitely on my list of meals to make while she's here.
Here is the recipe for the salad if you would like to try making it.
Green Mango Jicama & Chayote Salad
2 firm unripe, peeled mangos - quarter
inch julienne (mangoes should be green or barely reddish orange in colour and
firm to the touch)
1 small jicama - quarter inch
julienne1 chayote, quarter inch julienne
½ red pepper - quarter inch julienne
¼ cup dry shredded unsweetened coconut (the kind you use for baking) plus 2 tbsp for garnish
½ cup fresh cilantro, chopped plus two tbsp for garnish
3 - 4 green onions, finely sliced or finely chopped red onion
½ cup fresh basil, roughly chopped plus 2 tbsp for garnish (optional)
¼ cup of toasted peanuts or cashews, roughly chopped plus 2 tbsp for garnish
Dressing:
3 Tbsp fish sauce1/4 cup freshly-squeezed lime juice
2 Tbsp brown sugar, or more to taste
1 - 2 tsp Thai Sweet Chili Sauce or ½ tsp dried chili flakes
Place
coconut in a frying pan or wok (no oil) and dry fry the coconut as if you were
stir frying it for 2 - 3 minutes over medium heat, or ‘til it turns a light
golden brown and is fragrant. Transfer to a bowl to cool. Toast the nuts if you are using them and set
aside. Mix together all the salad
dressing ingredients in a bowl or cup. Set
aside. Put all salad ingredients in a
large bowl. Just before serving, pour
the dressing over the salad and toss well. Serve the salad immediately. Garnish with a bit of cilantro, basil,
coconut and nuts.


