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Jicama and Greens Salad
Filled with vibrant and crisp vegetables, this salad is the perfect accompaniment to chili and other dishes inspired by flavors from south of the border.
Recipe Ingredients
1 fresh xcatic, güero, or banana chile - 1teaspoon La Costeña® sliced habaneros
- 2 tablespoons lime juice
- 4 tablespoons lemon juice
- 2 tablespoons white distilled vinegar
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1ripe avocado, halved, pitted, chopped
- 1 teaspoon kosher or coarse sea salt
- 1/2 Teaspoon Freshly ground black pepper
Salad Recipe
2 tender lettuces, such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)- 1 jicama, about 1 pound, peeled and cut into matchsticks (about 2 cups)
- 1 grapefruit, peeled and cut into supremes (about 1 cup)
- 1 orange, peeled and cut into supremes (about 1 cup)
A really hot culinary trend!
La Costeña Sliced Habaneros are a trendy and popular ingredient, that is flavor-packed and very hot chili pepper, with a truly unique, tropical and fruity citrus-like flavor which make it very popular!
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Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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