Jicama Mango Salsa

Lately I have been making a lot of salsas for all our dinners. We like them because they make the meal so interesting and it feels we are on a beach vacation. I made this salsa to go with our Jerk dinner a couple of weeks ago, it was so good I made more of it this week and doubled the amounts. It can be eaten as a side or by itself as a salad.

Here’s the recipe.

• Jicama avocado salsa
• 2 medium mangos, slightly under ripe so when you cut it, it should feel a little raw. Or use 1/2 medium papaya peeled and diced, should yield 2 cups  
• 2 small has avocados scooped and diced
• 1 small diced jicama
• 1/2 red onion diced
• 1/4 head small red cabbage shredded 
• 1 cup cooked black beans drained
• 1 watermelon radish or 3-4 regular radishes thinly sliced
• 2 scallions, green part only
• Juice one 1 lime
• 1/4 Cup orange or pineapple juice
• 1 tablespoon tamari or clean soy sauce
• 2 tablespoons e.v olive oil
• 1/2 jalapeño chopped
• 1/2 cup cilantro leaves roughly chopped
• 1 teaspoon chia seeds or 2 tablespoons papaya seeds ( they are a bit strong and peppery)

Whisk all the ingredients for the dressing: pineapple or orange juice, lime juice, soy sauce, oil and set aside.

Dice all the fruit, veggies and add it to a bowl.Add the black beans and combine gently.. Right before serving pour the dressing, add chopped cilantro and sprinkle with chia seeds. Serve right away.