Caribbean Rainbow Salad

Caribbean Rainbow Salad

Ingredients:

• 1 medium sized jicama, peeled and sliced into thin matchsticks
• 1 can of clementine segments
• 1 red onion, thinly sliced
• 2 cups of mesclun mix (475ml)
• 1 bunch of mint, chopped
• 1 bunch of basil, chopped
• 1 ripe mango, peeled, julienne
• 1 papaya, peeled, cubed, julienne
• 1 avocado, peeled, cubed
• 1 small head of radicchio, washed, dried and torn
• 1 small head of romaine, washed, dried and torn
• Half an English cucumber, chopped
• 3 scallions coarsely chopped
• 1 cup of roasted unsalted peanuts (250ml)

For the Dressing:

• ½ cup of extra virgin olive oil (125ml)
• 3 tablespoons of sesame oil (45ml)
• 4 tablespoons of soy sauce (60ml)
• 6 tablespoons of fresh lime juice (90ml)
• 1 tablespoon of fresh lime zest (15ml)
• ¼ cup of fish sauce (60ml)
• 3 tablespoons of liquid honey (45ml)
• 1 teaspoon of chili sauce (5ml)
• Salt and pepper to taste

Method:

Combine all the salad ingredients in a bowl and toss to mix.

Whisk the dressing ingredients together and pour over salad when ready to serve.

Toss gently.