Avocado & Jicama Salad

15 mins

4 servings

4.5/5 (2 reviews)

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

Instructions

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.

Prep: 15 mins

Cook: N/A

Total: 15 mins

Lunch/Snacks

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Amount Per Serving
Calories 365.9
% Daily Value*
Total Fat 31.7g	49%
Cholesterol 0mg	0%
Total Carbohydrate 21.4g	8%
	Dietary Fiber 11.6g	41%
	Sugars 5.2g
Protein 3.0g

Amount Per Serving

Calories 365.9

% Daily Value*

Total Fat 31.7g

49%

Cholesterol 0mg

Total Carbohydrate 21.4g

Dietary Fiber 11.6g

41%

Sugars 5.2g

Protein 3.0g