 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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 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.
|
|