Prep 15 mins
Cook 0 mins
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
- 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.
Oh Miss Bergy!! I did make your Avocado & Jicama Salad. My computer crashed and I had to do it by memory. I didn't mess it up except for the small dash of sugar because I had a faulty memory that recalled sugar. Knowing I like the sour more than the sweet kept me from going overboard with it. I will leave that out next time, even though I like it with the sugar. I have really enjoyed getting to know the Jicama flavor and texture. This is a great way to enjoy it.
I like jicama, but I think this salad taught me that I like avocados slightly more. I think I cut my jicama into too big a slices. Next time I think I will use that one disc from the food processor to get even matchsticks. The dressing is good, and we're messy so I just cut the avocados and mixed the whole salad rather than the assembled instructions. I garnished with coriander flowers because they are in bloom, and I added dash of tobasco, which I liked. Photo to be posted soon, likely by my husband troy. Made this as part of the Bergy Cookathon.