Avocado and Jicama Salad


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


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 Favicon Martha Stewart
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