Avocado, Jicama And Mango Salad

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 ½ Tablespoons freshly squeezed lime juice

1 ½ Tablespoons freshly squeezed lemon juice

1 Tablespoon raw honey

1 teaspoon fine grain sea salt plus more to taste

Freshly ground black pepper to taste

¾ teaspoon ground cumin

¾ cup cilantro leaves and tender stems (lightly packed)

½ cup unrefined, cold pressed extra-virgin olive oil

1 head romaine lettuce, thinly sliced, about 8 cups

2 ripe avocados, peeled, pitted, cut into ½-inch cubes

½ medium jicama, julienned or cut into 1/2-inch cubes

1 mango, peeled, pitted and cut into ½-inch cubes

Crispy tortilla strips (optional) see below

1 Tablespoon unrefined olive oil

3 6-inch corn tortillas

Fine grain sea salt or additive-free kosher salt

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