Ingredients
-1 large jicama, peeled and chopped into 1/2 inch pieces
-2 large mangoes, peeled, with pit removed and chopped into 1 inch pieces
-3 green onions, finely chopped
-1 large tomato, seeded and finely chopped
-1/2 cup whole salted cashews
-1 small clove garlic, minced
-1/2 tsp salt
-2 packets of Splenda ( may substitue 1 TBSP reg. sugar)
-Juice of 1 lemon
-1 1/2 TBSP seasoned rice wine vinegar
-1/2 tsp favorite curry powder ( or make your own)
-2 TBSP toasted sesame oil
-Lettuce leaf garnish
Preparation
Gently toss jicama, mangoes, tomato, onions, and cashews ( do not turn mango to mush!).Combine oil, garlic, lemon juice, curry powder, vinegar, salt, and Splenda to mix well; pour over fruit and vegetable mixture and toss gently to distribute. Let sit in refrigerator for 1 hour and then toss gently before serving. To serve, spoon up on top of lettuce leaf. May top at this time with seared tuna or poached chicken for light entree.
