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    You are in: Home / Recipes / Avocado & Jicama Salad Recipe
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    Avocado & Jicama Salad

    Avocado & Jicama Salad. Photo by Gay Gilmore

    1/3 Photos of Avocado & Jicama Salad

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Bergy's Note:

    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

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    1. 1
      Remove the top& bottom of the Jicama and pare off the brown skin.
    2. 2
      Cut into 1/4" slices and then cut into 1/4" strips.
    3. 3
      Chop the onion.
    4. 4
      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.
    5. 5
      Place a 1/2 Avocado on top of the Jicama.
    6. 6
      Pour dressing into the Avocado cavity.
    7. 7
      Sprinkle with chopped onion& serve.

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    Ratings & Reviews:

    • on December 29, 2003


      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.

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    • on June 15, 2006


      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.

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    Nutritional Facts for Avocado & Jicama Salad

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.8
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 4.5 g
    Cholesterol 0.0 mg
    Sodium 14.7 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 11.5 g
    Sugars 5.2 g
    Protein 2.9 g

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