Colorful spring bloom salad
1 knife, 1 cutting board, 1 bowl (large), Spoon
- 1 head cucumber
- 1 head tomato
- 1 head carrot
- ½ bulb Jicama (Mexican turnip)
- 1 head mango
- 20 leaves Piper lolot
- 200 g Jamaica cherry (Muntingia calabura)
- 2 stalks scallions
- 2 stalks cilantro
- 1 knife
Wash all ingredients thoroughly. Take off all the excessive water. Peel the carrot, the jicama, and the mango.
- 1 cutting board
- 1 bowl (large)
Cut the mango, tomato, jicama, cucumber and carrot into small cubes. As for the piper lolot leaves, stack the leaves together and fold them into a straw shape, then slice the leaf straw into thin strips. Put everything into a large bowl.
Pour the Jamaica cherry into the salad bowl.
- 200 g ricotta cheese
Chop the ricotta cheese into small pieces and add to the salad bowl.
- ½ tsp salt
- 3 tbsp extra-virgin olive oil
Chop the scallion and cilantro into small cuts and put them on top of the salad bowl. Sprinkle the salt. Pour in the extra virgin olive oil. And mix it all up using a large spoon or anything that can help you to blend all the ingredients of the salad together. Now, please sit down and enjoy the spring colors and flavors blooming in your mouth!