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Salad
Mexican
4 servings
50 minutes
0 minutes
1 medium jicama
1 small organic cucumber
1 large mango
1 small papaya
2 small Key limes, juiced
1/2 teaspoon salt
1 ounce dried Ancho peppers
1/3 cup cilantro, chopped
Peel and cut Jicama, Cucumber, Blood Oranges, Mango and Papaya cut into bite size pieces.
Mix with salt and key lime juice, let sit for 30 minutes.
In blender or grinder, grind Ancho Pepper until it turns into a powder.
Pour fruit onto a serving platter and sprinkle with the Cilantro and Ancho Pepper powder.
Serve immediately.
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