AVOCADO, TOMATO, AND JICAMA SALAD

Avocado, Tomato, and Jicama Salad image

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 large ripe tomatoes, sliced, or cut into 1/2-inch pieces
2 avocados (Hass variety preferred), peeled and sliced or diced
1 medium jicama, peeled and sliced or diced
10 to 12 radishes (1 bunch), left whole, or thinly sliced
2 to 3 jalapeño peppers, seeded, veins removed, and cut into thin slivers

Steps:

In a small bowl, whisk the oil, vinegar, salt, and pepper together. Set aside. Serve the salad on a platter, arrange the tomatoes, avocados, jicama, radishes, and jalapeños in rows. For a mixed salad, put all of the ingredients in a bowl. Drizzle the dressing over the salad on the platter, or toss with the vegetables for the mixed salad. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves