Jicama Salad With Mango And Hearts Of Palm

• 1/4 cup fresh lime juice (from 2 limes)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons honey
• 3/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 medium jicama, peeled and cut into matchsticks (about 3 cups)
• 1 mango, peeled and chopped
• 1 (14.4-oz.) can hearts of palm, drained and rinsed
• 1/2 cup thinly sliced red onion (from 1 red onion)
• 1 red Fresno chile, seeded and thinly sliced
• 1 ripe avocado, cut into 3/4-inch pieces
• 1/2 cup chopped fresh mint
• 1/2 cup loosely packed fresh flat-leaf parsley leaves

1. Whisk together lime juice, oil, vinegar, honey, salt, and pepper in a large bowl. Add jicama, mango, hearts of palm, red onion, and chile slices; toss to coat. Cover and chill 1 to 8 hours. Gently stir in avocado, mint, and parsley just before serving.

lime juice, extravirgin olive oil, apple cider vinegar, honey, salt, black pepper, jicama, mango, hearts of palm, red onion, red, avocado, fresh mint, parsley

Taken from www.myrecipes.com/recipe/jicama-salad-with-mango-and-hearts-of-palm (may not work)