M. Andrew Gordon

The Non-Locavore Salad (unless you live in Central America)

In Side Dishes on June 28, 2010 at 8:50 pm

It’s funny.  I wholeheartedly endorse eating by seasons and sourcing local produce.  The adventure of eating only what’s in season (at least during the summer months in Massachusetts – things can be a little bleak in March) churns some interesting creations out of surplus zucchini, summer squash, tomatoes, and cucumbers.  It’s a continuing challenge for several months.  The following salad is pretty much the antithesis of eating local in Massachusetts.

Sure, all the produce had to travel many thousands of miles to wind up on my kitchen counter, ready for the knife.  But somehow, it only cost me about $4.50 to procure the ingredients.  That this is a state of affairs that is wholly ridiculous, completely symptomatic of a societal culture in the U.S., and certainly can not continue into perpetuity should be obvious to most everyone (though I doubt that it is).  However, it’s delicious, and god damn it, I’m going to take advantage of it while I can.

Here, you’ve got the sweetness of a mango – though it is better to get them slightly under-ripened here because the sweetness is not quite so powerful, something like a slightly underripe peach, where there is still a hint of tartness.  The creamy texture and mellow flavor of the avocado plays off the sweet-tart mango.  And the jicama adds a pleasant crunch.  The dressing is simply lime juice, honey, and rice wine vinegar spiked with garlic and ginger.

Mango-Avocado-Jicama Salad

  • 1 mango, peeled and chopped
  • 2 avocados, peeled, seeded, and chopped
  • 1 jicama, peeled and shredded (use coarse box grater)
  • 1 small red onion, thinly sliced
  • 1-inch piece of ginger, peeled and diced
  • 2 cloves garlic, diced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • Juice of 2 limes
  • Salt
  • Freshly ground pepper
  1. Combine mango, avocado, jicama, red onion, and chile in bowl. In separate bowl, combine ginger, garlic, vinegar, lime juice, and honey.  Whisk to combine, season with salt and pepper.
  2. Pour dressing over fruit and toss to combine.  Serve immediately.

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