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Mango, Jicama, Pumpkin Seed and Fresh Herb Salad

By Douglas McNish

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad

This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.

Over the years Chef Douglas McNish, author of Eat Raw,  Eat Well: 400 Raw, Vegan & Gluten-Free Recipes has made many different versions of this salad. He likes to make it using chopped dried fruit such as prunes, dried apricots or dried cranberries instead of the raisins.

Makes 2 main-course or 4 side salads

2 cups         sliced peeled jicama           500 mL

1 cup           sliced peeled mango           250 mL

12 cup      raw pumpkin seeds             125 mL

2 tbsp          freshly squeezed lime juice 30 mL

2 tbsp          cold-pressed (extra virgin) olive oil   30 mL

14 cup       chopped parsley leaves        60 mL

14 cup       chopped cilantro leaves       60 mL

14 cup       chopped basil leaves             60 mL

Pinch            fine sea salt                              Pinch

1.  In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.

2.   In a blender, combine 12 cup (125 mL) apple, 14 cup (60 mL) celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend at high speed until smooth and creamy. Pour over softened kale. Add walnuts, raisins and remaining apple and celery and toss. Set aside to marinate for 5 minutes. Serve immediately.


Tips: To soak the cashews for this recipe, place in a bowl and add 12 cup (125 mL) water. Cover and set aside for 20 minutes. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.

Before chopping the kale, remove the long stem that runs up through the leaf almost to the top of the plant. Use only the leafy green parts.