When my friend found out she didn’t have a babysitter for Cinco de Mayo, she invited us over to her house instead. Upon our acceptance, we immediately began making a list of what each of us would make for our upcoming feast. She promised the best margaritas made from freshly squeezed lime juice and I a homemade guacamole — both better than anything store bought. I’d marinate flank steak in a chimichurri sauce; she’d make oregano spiced shrimp kebabs. She’d make a savory cabbage slaw and I a tangy jicama and mango side (see recipe below). Rice and beans were on her list and apple empanadas drizzled with caramel sauce were on mine.
Sound fabulous? Well, it was. Not only was it tastier but much healthier than any meal we would have enjoyed in a local Mexican restaurant. And through the evening we were in her kitchen together, laughing and chatting while prepping and cooking our feast. Our Cinco de Mayo was a true joint effort and exceptional one. Here’s my tangy mango and jicama salsa recipe that can be used as a side salad or an accompaniment to any southwestern inspired meal.
Sweet Summer Salad
The combination of sweet and sour flavors in this crisp and refreshing salad hits the spot on a hot summer day. Serve it alongside a piece of grilled fish or as a salsa for a southwestern meal.
3 cups jicama, peeled and sliced in matchsticks
½ cup finely diced red onion
1 teaspoon chopped cilantro
1 cup julienned carrots
1 cup mango, diced and peeled
¼ cup fresh lime juice
¼ cup fresh lemon juice
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon kosher salt
In a large bowl, combine all ingredients and mix well. Serve chilled.