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
Serves:4

Ingredients

  • 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)

Dressing

  • 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

Garnish

  • Orange slices
  • toasted Pecans, Walnuts or Pine Nuts (Our Spiced Nuts mix is a great accent!)

Preparation

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.

  1. Season choice of protein with fajita seasoning and either pan fry or grill.
  2. In a blender jar, put all ingredients for dressing and blend on high until smooth.
  3. 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.
  4. 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

CHAMPAGNE & SPARKLING
Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Crémant, Mousseux
Germany: Sekt
Italy: Asti Spumante, Prosecco, Prosecco Rosé
Spain: Cava
CRISP, DRY WHITE or ROSÉ
Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé
UNOAKED, MEDIUM-BODY WHITE
Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
RICH, MEDIUM to FULL-BODY WHITE
Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay
AROMATIC, SWEET and SEMI-SWEET WHITE
Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato