The crisp jicama and sweet tropical fruits in this colorful and tasty salad are mixed together in a creamy curry dressing.
Ingredients: 1 jicama, julienned. 1 cup diced pineapple. 1 cup diced mango. 1 red bell pepper, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup sliced almonds. 8 oz pasta of choice, cooked and cooled.
Instructions: Put jicama, pineapple, mango, red bell pepper, cilantro, and almonds in a large bowl. Put the cooked pasta in the bowl after it has cooled down. Put the ingredients for the curry dressing in a separate small bowl and mix them together. Add the curry dressing to the salad and mix it all together until it's well covered. Put it in the fridge for at least 30 minutes before you serve it.
Prep Time: 20 minutes
Cook Time: 10 minutes
gushi
