| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
4 |
servings |
INGREDIENTS
| 1 |
sm |
Jicama |
| 2 |
|
Ripe avocados |
|
|
Juice of 1 lemon |
| 3 |
tb |
Balsamic vinegar |
| 6 |
tb |
Extra-virgin olive oil |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 1/2 |
sm |
Red onion; minced |
INSTRUCTIONS
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.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 251 Calories (kcal); 20g Total Fat; (71% calories from
fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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