Every year I have Jerusalem artichoke "volunteers" growing in my front yard, far too tall for the location. When I transplant them, the deer eat them but they leave them alone where I unfortunately tossed the original set a few years ago before I knew how tall they grow! Anyhow, they are tasty, mildly nutty, and I don't feel so bad not being able to eradicate them from the place they aren't wanted. And, yes, if the jicama, Jerusalem artichokes or the avocado are to remain around for any length of time, a little lemon juice (wiped off) will help retard browning. This is a dish best prepared just before serving. It can be a salad or even a main lunch meal, although I am providing serving information as though it will be used as a salad.