Mango, Jicama and Radish Salad with Peanut Dressing


3 tablespoons smooth peanut butter

1/4 cup fresh lime juice (from about 2 limes)

2 tablespoons light brown sugar

2 tablespoons canola or vegetable oil


8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried

1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed

2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves


Whisk the peanut butter and lime juice in a medium bowl until smooth. Add the brown sugar, oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangos, jicama and cilantro in a large bowl and toss together. Drizzle with the dressing, toss to coat and serve.