Jicama & Mango Salad with Mango and champagne vinaigrette
1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
1/2 red onion, cut into matchsticks
1 cup Baby Arugula
¼ tea spoon roasted Cumin
¼ cup Pomegranate seeds
1/2 cup chopped cilantro leaves
2 limes, juiced
1/4 cup honey
2 tea spoon of Champagne Vinegar
2 tea spoon Mango Pulp
1 teaspoon salt
½ tea spoon of pepper mélange
1/8 teaspoon cayenne pepper or more to taste
1. Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
3. Pour the dressing over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
4. Lightly toss Baby Arugula in olive oil.
Garnish the salad with pomegranate seeds and roasted cumin.