This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad (page 154)


2 cups sliced peeled jicama
1 cup sliced peeled mango
1⁄2 cup raw pumpkin seeds
2 tbsp freshly squeezed lime juice
2 tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup chopped parsley leaves
1⁄4 cup chopped cilantro leaves 60 mL
1⁄4 cup chopped basil leaves 60 mL
Pinch fine sea salt


1. In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.

Makes 2 main-course or 4 side salads.


Substitute the jicama with 1 cup (250 mL) thinly sliced apple, 1 cup (250 mL) thinly sliced pear and 2 tbsp (30 mL) sesame seeds.


To peel and chop a mango, cut a small slice from the top and bottom of the fruit to make flat ends. Using a vegetable peeler, carefully peel away the skin. Stand mango upright on a cutting board. Using a chef’s knife, run the blade through the flesh, taking approximately three slices from each of the four sides. When you are close to the stone, use a paring knife to remove any remaining flesh from around the middle.

Pumpkin seeds provide an impressive array of nutrients. They contain healthy poly- and monounsaturated fats, protein, fiber, iron, magnesium, potassium, zinc, manganese, thiamine (vitamin B1) and vitamin E — not bad for the seeds of a common squash.

*Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.*

Photo credit: Colin Erricson/