Jicama & Cucumber Green Salad with Mango Vinaigrette

Prepare mango vinaigrette: Place mango in a food processor with rice vinegar, lemon juice, TABASCO^® Sauce and paprika. Blend on medium speed, slowly adding olive oil until emulsified. Set aside.

Prepare salad: Peel second mango, jicama and cucumber; remove pit from mango and seeds from cucumber. Cut each into 1/2-inch-wide strips and set aside.

Place almonds in a dry frying pan. Cook over medium high heat, stirring frequently, until golden brown, 2-3 minutes.

To assemble salad, divide greens between 6 plates. Top with mango, jicama and cucumber strips. Sprinkle on parsley and toasted almonds. Drizzle with mango vinaigrette.