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Home > Salads
Avocado and Jicama Salad
Serves: 4
Ingredients:
- 1 medium - large jícama
- 2 ripe avocados
- Juice of 1 lime
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper
- 1/2 small red onion, minced
1. Peel the jícama by cutting off the top and bottom, and peeling with a potato peeler. Peel the stringy outside off the jicama. Cut into 1/4-inch-thick slices, then cut the slices into thin strips. Place in a bowl.
2. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados. Squeeze lime juice over avocados to prevent browning and to add flavor; set aside.
3. Whisk together balsamic vinegar, oil, and salt and pepper to taste. Pour dressing over jicama and mix to cover.
4. Make a bed of jícama on four plates, and top each with two avocado quarters. Sprinkle with onion.
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