Cullen's Jicama Avocado Salad
1 sm jicama
2 x ripe avocados
Juice of 1 lemon
3 tbl balsamic vinegar
6 tbl extra-virgin olive oil
Salt
Freshly-ground black pepper
1/2 sm red onion minced
Method :
Peel the Jicama by cutting a thin slice off the top and bottom, and paring the
sides with a small knife. Cut into 1/4-inch-thick slices, then cut the slices
into thin strips. Set aside.
Cut avocados in half lengthwise. Insert the blade of a heavy knife in the pit,
twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over
avocados to prevent browning; set aside.
Whisk together vinegar, oil, and salt and pepper to taste. Make a bed of jicama
on four plates, and top each with an avocado half. Season lightly with salt and
pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad
will "dress" itself when you cut into the avocados.
Serves 4.