Eye-catching colors with bright citrus notes and tropical fruit
Watercress Salad with Jicama & Mango pairs beautifully with chicken or seafood. It’s a fresh blend of Southwestern flavors for dining light and healthy.
|Prep time:||20 minutes|
|Cook time:||10 – 20 minutes|
- 1 bunch Watercress, rinsed and stemmed
- 1 head Red Leaf Lettuce, rinsed
- ½ Jicama, peeled and cut in matchstick slices (about 2 cups)
- 2 large Mangos, peeled and sliced
- (optional) 2 Shallots or 1/2 Red Onion, sliced
- 1 pound choice of: Chicken Breasts, Shrimp and/or Scallops
- Fajita Seasoning (without MSG)
- ¼ cup fresh squeezed Tangerine or Orange Juice
- ¼ cup Seasoned Rice Vinegar
- ¼ cup Extra Virgin Olive Oil or Avocado Oil
- 1 Shallot, diced
- 1 clove Garlic, minced
- Salt & Pepper
- Orange slices
- toasted Pecans, Walnuts or Pine Nuts (Our Spiced Nuts mix is a great accent!)
Hint: Watercress may need 4 to 6 hours to crisp in the refrigerator. Rinse the bunch with cold water and store in an airtight container with a little water. Dry gently with paper towels when ready to serve. Likewise, jicama will have a crispier crunch when prepared in advance and stored in the refrigerator in an airtight container with water to rehydrate. Want more citrus flavor in your salad? Add the juice of 1/2 an orange to the jicama slices before refrigerating. The jicama will have bright citrusy notes.
- Season choice of protein with fajita seasoning and either pan fry or grill.
- In a blender jar, put all ingredients for dressing and blend on high until smooth.
- Tear lettuce into bite-size pieces and place in a bowl. Remove long stems from the watercress, add to the bowl. Toss with about ⅓ of the dressing.
- Assemble the salad with greens mix, then jicama, mango and red onion (if desired), top with protein, then garnish with orange slices and nuts. Serve additional dressing on the side.
Wine Pairing Guide
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