Recipes and Links

Rainbow Salad

If you’ve never tried jicama, it is wonderfully crunchy and has a taste similar to an apple, but with a lower sugar content. A fun thing to try! As you can see, there can be lots of variations to this salad! This not only has all the colors of the rainbow but is a great complement to fish or chicken--Barb L

Serves: 6

Ingredients:

For the Dressing:

¼ -1 tsp Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil.(Start with a ¼ and see what you think. You can always taste and add more.)

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

½-1 tsp sugar or sugar substitute, to taste, as needed

½ tsp kosher salt

½ tsp ground cumin

¼ tsp garlic powder, more if desired

For the Salad:

4 mangoes, thinly sliced (or use jarred mango slices) and/or 4 navel oranges, diced or half and half: 2 mangoes and 2 oranges

4 Roma tomatoes, halved lengthwise, then cut crosswise into half-moons or ½ pint cherry tomatoes, halved

1 small jicama, peeled and cut into matchsticks, or 4 medium Granny Smith or other firm apples

2 bunches green onions, root end removed, whites and light green only, sliced thin

¼ cup cilantro leaves

8 basil leaves, torn

2 avocados, pitted, peeled and thinly sliced

Directions:

In a small bowl or jar with a lid, whisk or shake together the Flying Olive Extra Virgin Olive Oils and Balsamic Vinegars, sugar, salt, cumin, and garlic. Taste and add more sugar, salt, and other spices, as desired. Set aside.

In a large bowl, combine the mangos and/or oranges, tomatoes, the jicama or apples, green onion, and the cilantro and basil. Pour ½ the dressing on top. Toss to coat. Add more dressing as desired.

After it’s all mixed together, add the avocado and stir or toss GENTLY to keep it from becoming too mushy. Serve.

Submitted by Barb L.