While jicama and mango may not be traditional ingredients in Tuscany, the spirit of this salad is all Italian—simple, fresh, and built around the best ingredients. A silky pour of Bellemille EVOO brings it all together, adding depth and balance to the citrusy dressing. It’s the kind of dish that brightens any table, whether served on its own or alongside grilled meat.
We’ve also included a bold, herb-packed chimichurri recipe—perfect for spooning over steak or chicken to round out the meal.
Ingredients
For the Salad:
- Mixed Greens
- 1 mango
- 1 jicama, peeled and sliced
- 1 avocado, sliced
- 1 bunch of cilantro, chopped
- Pepitas, toasted
For the Lime Vinaigrette:
- 1/4 cup lime juice
- 1/2 tsp lime zest
- 1.5 tbsp honey
- 1/4 cup Bellemille olive oil
- Salt and pepper to taste
Combine all of the vinaigrette ingredients in a bowl or jar and whisk or shake to combine.
For the Chimichurri:
- 1/2 bunch cilantro, finely chopped
- 1/2 bunch parsley, finely chopped
- Zest and juice of 1/2 lemon
- 1 garlic clove, grated
- 1/4 tsp Aleppo pepper flakes
- 1/2 tsp dried or fresh oregano
- Salt and pepper to taste
- 1 tablespoon red wine vinegar
- 1/4 cup Bellemille olive oil
Combine all ingredients and enjoy on roasted vegetables or meat!
