Herb Salad with Jicama & Cherries

For the salad:
2 tablespoons Thai basil leaves
3 tablespoons fresh mint leaves
3 tablespoons cilantro leaves
2 green onions, sliced thin on the diagonal
1 cup sweet cherries, pitted & halved
2 cups jicama, peeled and cubed
3 tablespoons blanched sliced almonds

For the dressing:
1/4 cup tamarind chutney*
3 tablespoons fresh lemon juice
1/4 cup cold press olive oil
1 tespoon organic local honey
sea salt to taste, such as Maldon

Mix the the dressing ingredients together in a large bowl. Mix half the dressing with the jicama cubes and cherry halves. Allow to marinate about 15 minutes.

Prepare the herbs and onion, place in salad bowl. Add the jicama, cherries and dressing to the herbs.
Toss and serve on chilled salad plates.

COOK’S NOTES: Fresh herbs are key in this salad. Substitute Italian basil if no Thai Basil is available. Frozen sweet cherries work, just defrost, and slice cherries in half. Save some of the juice, you can add it to the salad dressing. I used tamarind chutney, the Indian condiment, which was on hand. It is packed with spices that add flavor to the dressing. Tamarind paste will also work.