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Salad
Mexican
6 - 8 servings
25 minutes
0 minutes
1/2 pound kumquats, limequats, Fukushu kumquats, or mandarinquats
1 medium jicama
1 cup mango, peeled, seed removed, diced into ¼ inch chunks
1/4 cup red onion, diced into 1/8 inch chunks
Pico de Gallo Seasoning to taste
2 tablespoons organic limes juice, freshly squeezed
1/4 cup cilantro, leaves chopped
If using kumquats or limequats, wash and slice lengthwise.
If using mandarinquats or fucushu kumquats, wash and slice into 1/4 inch thick wheels or rounds.
Peel the jicama, including the fibrous layer just beneath the skin.
Slice the flesh into 1/4 inch pieces.
Then dice the jicama into 1/8 inch pieces. Place in a bowl.
Combine remaining ingredients and mix thoroughly.
Allow to chill 2 hours before serving.
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