Ingredients
Serves 4
- 1 small jicama
- 2 ripe avocados
- Juice of 1 lemon
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 small red onion, minced
Description
Buy Green, Pebbly-skinned Hass Avocados And Let Them Ripen At Home In A Brown Bag For Two Or Three Days. When The Skin Turns Black, They Are Ready To Use. Jicama Is A Crisp, Sweet-tasting Tuber.
Martha Stewart
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