The shrimp skewers in this picture were nothing to write home about. But the mandarin-jicama salad was unlike anything I have ever made, and it would be great to go with a cool summer meal.
Adapted from Sun Basket
Serves 2-4 as a side
1/2 lb jicama
3-4 mandarins (I used cuties)
3 green onions
2 tbsp roasted pumpkin seeds
1 tsp sumac
3 tsp olive oil
- Peel the jicama. Cut into 1/4 inch slices, then cut slices into 1/4 inch sticks.
- Peel mandarins. Separate into sections.
- Heat 2 tsp olive oil over medium-high heat. Add green onions and cook, turning once, until charred and beginning to soften, 2-3 minutes per side. Transfer to cutting board. When cool enough, roughly chop.
- In medium bowl, toss together jicama, mandarin, scallions, pumpkin seeds, sumac, and 1 tsp olive oil. Season with salt and pepper.