The Autoimmune Protocol Made Simple Cookbook: Start Healing Your Body and Reversing Chronic Illness Today with 100 Delicious Recipes

Jicama-Mango Salad

Prep time 20 minutes | Cook time N/A | Yield 4 to 6 servings

This salad is wonderful on its own or with grilled fish or meat. The sweetness of the mango, the tartness of the lime juice, and the crispness of the jicama come together to form a refreshing and uplifting combination. This salad doesn’t keep well, so it is best to consume it shortly after you prepare it.

Directions

1. Peel and julienne the jicama. Cut off both ends of the cucumber and thinly slice. Peel, pit, and julienne the mango.
2. Mix the jicama, cucumber, mango, cilantro, scallions, and lime juice in a large bowl. Refrigerate until needed. Add the dressing just before serving.

Note

Jicama-Mango Salad will keep for up to 2 days in the refrigerator.

Ingredients

Citrus Vinaigrette

Prep time 5 minutes | Cook time N/A | Yield 1 cup (240 ml)

Everyone needs a good vinaigrette in their repertoire-something to whip up easily and transform any bland salad into something crave-worthy. Look no further. This is the vinaigrette you’ve been waiting for. With citrus tones and a hint of salt, this dressing is perfect for just about any salad you can dream up.

Directions

1. Combine all the ingredients in a glass jar with a tight-fitting lid.
2. Keep refrigerated until needed. Remove from the refrigerator 10 minutes before serving to allow the olive oil to soften.

Note

Citrus vinaigrette will keep in the refrigerator for up to 7 days.

Ingredients