Ensalada Caribena Recipe
JÍcama, red pepper, mango and papaya, tossed with our house-made glaze. Served on a bed of mixed greens.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
House-Made Glaze
Method
Salad Preparation
- 1
Prepare the Mixed Greens
Wash and dry the mixed greens thoroughly. Place them in a large salad bowl as the base of the salad.
- 2
Cut the Jícama
Peel the jícama and cut it into thin matchsticks or cubes. Add to the bowl with the mixed greens.
- 3
Chop the Red Bell Pepper
Remove the seeds and stem from the red bell pepper, then chop it into small pieces. Add to the salad bowl.
- 4
Prepare the Mango
Peel the mango, remove the pit, and slice it into thin pieces or cubes. Add to the salad bowl.
- 5
Cut the Papaya
Peel the papaya, remove the seeds, and cut it into small cubes. Add to the salad bowl.
Glaze Preparation
- 6
Mix the Glaze Ingredients
In a small bowl, whisk together the honey, lime juice, olive oil, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the house-made glaze over the salad ingredients in the bowl.
- 8
Toss the Salad
Gently toss the salad to ensure all ingredients are evenly coated with the glaze.