Recipe by Bergy
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
Top Review by ~SwoR~
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.
- 1 small jicama (Apprx 1 1/2 cups Jicama sticks)
- 1⁄2 cup red onion, finely chopped
- 1 lemon, juice of
- 3 tablespoons balsamic vinegar
- 5 tablespoons extra virgin olive oil (I use Lite)
- salt and pepper
- 2 ripe avocados
Directions See How It's Made
- 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.