Honeydew, Jicama, and Mango Salad
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Recipe information
Yield
4–6 servings
Ingredients
½ small honeydew or Snow Kiss melon (about 1½ lb.)
1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds
1 ripe but firm mango, peeled, thinly sliced
¼ cup fresh lime juice
Kosher salt
Tajín Clásico seasoning and lime wedges (for serving)
Preparation
Step 1
Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon). Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.
Step 2
Using a mandoline or a sharp knife, thinly slice melon into rings.
Step 3
Toss melon, jicama, and mango on a platter with lime juice; season generously with salt. Sprinkle with Tajín, and serve with lime wedges and more Tajín.
