Mango, Jicama, Pumpkin Seed and Fresh Herb Salad

Colin Erricson/
  • Yield: servings


2cups sliced peeled jicama
1cup sliced peeled mango
1/2cup raw pumpkin seeds
2tablespoons freshly squeezed lime juice
2tablespoons extra virgin olive oil
1/4cup chopped parsley leaves
1/4cup chopped cilantro leaves
1/4cup chopped basil leaves
pinch sea salt


In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.

Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.