| 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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