JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
AVOCADO AND JICAMA SALAD
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME
Make and share this Crab Salad With Jicama, Avocado and Edamame recipe from Food.com.
Provided by dicentra
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
- Drain and cool under running water, then pat dry.
- Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
- Season with salt and pepper, toss gently and serve.
Nutrition Facts : Calories 237.2, Fat 16.2, SaturatedFat 2.2, Cholesterol 33.4, Sodium 177.5, Carbohydrate 10, Fiber 5.3, Sugar 0.7, Protein 15.1
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
- Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
- Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
- Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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JICAMA CANAPES WITH AVOCADO AND CRAB SALAD RECIPE - LOS ANGELES …
From latimes.com
Servings 36Total Time 50 minsEstimated Reading Time 6 mins
- Peel and slice the jicama into one-eighth-inch thick slices. Cut the slices into 1- by 3-inch strips or use a small decorative cookie cutter to cut out shapes. Cover the slices with a damp towel to keep fresh.
- Cut the avocados in half and remove the pits. Scoop the pulp into a medium bowl and mash with a fork. Add the tomato, red pepper, jalapeno, salt and 2 teaspoons lime juice.
- Gently break the crab into small pieces, setting aside a few larger pieces to cut up for garnish. Stir about 1 cup crabmeat into the salad.
- Spoon 1 tablespoon of the salad on each jicama slice and arrange the topped slices on a platter.
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