Jicama Avocado Salad With Citrus Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad has a strong citrus flavor that is perfectly offset by the boldness of the Dijon. Light,crisp and fresh. Ingredients:
vinaigrette |
1/4 c fresh orange juice |
2 tbs fresh lemon juice |
2 tbs fresh lime juice |
2 tsp dijon mustard |
1/2 c canola oil |
salt |
jicama salad |
2 c peeled and diced jicama |
1/2 c diced red onion |
1/2 c fresh white corn kernals,blanched in simmering water for a minute and cooled. |
grated zest of 1/2 lemon |
2 ripe avocados,peeled,halved and pitted |
2 tsp extra virgin olive oil |
2 tbs chopped fresh chives |
1/4 c corn nuts,crushed to a powder(optional)for garnish |
sprigs of fresh cilantro |
sea salt |
Directions:
1. Vinaigrette:In small bowl,mix together the juices and mustard. While briskly whisking,slowly add canola oil until a homogenous mixture is acheived. Add salt to taste.
2. For salad: In a bowl,mix jicama,onions,corn,and lemon zest. Add the citrus vinaigrette and toss to coat.
3. Place avocado halves,cut side down,on a cutting board. Cut klengthwise into 1/8 thick slices,making sure to keep the original shape of the avocado as you cut. Press down and away on the avocado to fan slices out like a hand of cards.Do the same with remaining avocado halves. To prevent fruit from browning while you work,place small piece of plastoc wrap directly on surface of avocado).
4. Place a large spoonful of jicama salad in the center of a plate. Being careful not to disrupt the shape of your beautifully cut avocado,place on fanned half on top of jicama salad.
5. Drizzle a bit of olive oil over the avocado and sprinkle the the chives and corn nuts(if using) on top.
6. Drizzle a bit of the citrus vinaigrette around the plate and garnish with cilantro. Sprinkle some sea salt over entire plate and serve.
7. Safe and tasty for those suffering with celiac disease also.
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