Jicama Slices with Avocado and Crab Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 large jicama (about 1 1/2 pounds) |
2 medium-size ripe avocados |
3/4 cup chopped tomato |
1/2 cup diced red or yellow bell pepper |
1 tablespoon minced jalapeno pepper |
1 teaspoon salt |
2 teaspoons fresh lemon juice |
1/2 cup fresh crabmeat |
Directions:
1. Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
2. Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
3. Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.
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