I made this recipe to go with the chicken fajitas we had for dinner. I love lots of "stuff" in my tacos/fajitas, but they always add so many calories so I figured this would help bulk up the fajita but keep it healthy and fresh. And of course, it gave me an excuse to try a new recipe!! :) This was yummy and a different addition than regular cheese and/or salsa. Of course I had to try this as a "salsa" with a tortilla chip and it was very good. But is anything bad eaten with a tortilla chip??
2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot. Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom. Make matchstick size pieces out of the jicama and toss with remaining lime juice. Just before serving, add jicama, radishes, and mango in bowl with the dressing. Toss well to coat.
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