Jicama Avocado Salad With Sour Sweet Lime Dressing Recipes

AVOCADO AND JICAMA SALAD

Steps:

• Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
• Cut avocados in half lengthwise. Insert the blade of a heavy knife in 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 avocados.

JICAMA AND AVOCADO SALAD WITH LIME DRESSING

Steps:

• In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
• Line salad bowl (or individual plates) with lettuce leaves.
• Top with tomatoes and jicama slices.
• Add avocado and olives and then top with lime.
• Toss with dressing.

JICAMA-LIME SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
• Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
• Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.