Avocado & Jicama Salad

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

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

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