First off: soak your wooden skewers longer than 1 hour. That way, they won’t burn to a crisp like the ones pictured here did. 🙄
We’ve had quite a few 90+ degree days, which would mean summer to most of you but really just means spring here in Phoenix. Either way, fresh foods are sounding sooo good, along with anything that does not require turning on my gas oven.
This salad is extremely easy and so are the skewers. Thanks to the wonder of the new Coconut Secret Teriyaki Sauce, you’ll get a great char and so much flavor that pairs perfectly with the salad.
Easy weeknight meal, perfect for grilling out at a picnic, or call it breakfast, whatever you want. 👍🏻
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Mango Jicama Salad
Yields: 4 servings
2 tbsp. extra-virgin olive oil
1 lime, juiced
1 tbsp. red wine or coconut vinegar
1 tbsp. raw honey
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 medium red onion, sliced thin
2 small ataulfo mangos
1/2 medium jicama (about 4″ diameter)
5″ length english cucumber
1/4 c. chopped cilantro
Whisk together the extra-virgin olive oil, lime juice, red wine vinegar, honey, salt, and pepper together in a large bowl. Add the sliced onion and set the bowl aside while you prep the remaining veggies (this will help soften and tame the raw onion flavor).
Slice the mango, jicama, and cucumber to similar lengths/thickness. Toss them into the bowl with the onion and the cilantro. Toss gently and allow to rest 10 minutes before serving. Enjoy leftovers within 2 days.
For the steak skewers:
1 lb. worth of grass-fed NY strip steak
2ish oz. Coconut Secret Teriyaki Sauce
Cut the steak into 1 1/2″ cubes. Place them in a large bag with the teriyaki sauce to marinade for at least 4 hours. If using wooden skewers, presoak them for 4+ hours. Skewer the meat and grill on very high heat for about 1 minute per side, or until nicely charred.