AVOCADO & JICAMA SALAD

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Avocado & Jicama Salad image

Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 small jicama (Apprx 1 1/2 cups Jicama sticks)
1/2 cup red onion, finely chopped
1 lemon, juice of
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil (I use Lite)
salt and pepper
2 ripe avocados

Steps:

  • Remove the top& bottom of the Jicama and pare off the brown skin.
  • Cut into 1/4" slices and then cut into 1/4" strips.
  • Chop the onion.
  • Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
  • Place a 1/2 Avocado on top of the Jicama.
  • Pour dressing into the Avocado cavity.
  • Sprinkle with chopped onion& serve.

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