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Ingredients
- 1 sm jicama
- 2 x ripe avocados Juice of 1 lemon
- 3 Tbsp. balsamic vinegar
- 6 Tbsp. extra-virgin extra virgin olive oil Salt Freshly-grnd black pepper
- 1/2 sm red onion chopped
Directions
- 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 throw away. 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.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.09g | 3% |
| Protein 0.79g | 1% |
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