Island Salad

This salad makes a great side dish for Caribbean Grilled Pork Tenderloin

Salad:
1/2 of a jicama, peeled and julienned (about 1-1/2 cups)
1 jar (14.4 oz.) water-packed hearts of palm drained
1 can (14 oz.) water-packed artichoke hearts, draining a quartered lengthwise
2 mangoes, peeled and diced
2 avocados, pitted, peeled and diced

Dressing:
Juice of 2 limes
1/2 tsp. Watkins Ginger
1 tsp. Watkins Cilantro
2 tbsp. Watkins Citrus & Cilantro Grapeseed Oil
1/4 cup Watkins Tropical Salsa
Salt to taste

Combine salad ingredients in a large bowl. Whisk together dressing ingredients; pour over salad and toss gently. Makes 8 servings.

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