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.