Jicama, avocado and sweet pepper salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jicama; peeled then | |
| ; julienned | ||
| 1 | Yellow pepper; cut into match | |
| ; sticks | ||
| 1 | Red pepper; cut into match | |
| ; sticks | ||
| 2 | Ripe avocados; cut into 1/2\" | |
| ; slices | ||
| 1 | Lemon; (squeeze the juice | |
| ; over the avocado) | ||
| Leaves of budding lettuce; such as Romaine, | ||
| ; Leaf, Mesclun or | ||
| ; Watercress | ||
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Fresh orange juice |
| 1 | tablespoon | Fresh cilantro |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | teaspoon | Freshly ground ginger |
| ¼ | teaspoon | Grated orange peel |
Directions
DRESSING
In a mixing bowl combine all dressing ingredients. In a separate mixing bowl, combine Jicama and sweet peppers with 3 tablespoons of dressing, toss and refrigerate along with the bowl of mixed dressing ingredients. Chill up to 4 hours. When ready to serve, have bedding lettuce on a salad plate, put julienned Jicama and sweet bell pepper on the lettuce and op with the chunks of avocado. Drizzle remaining dressing over salad. Exceptionally crunchy and delicious. Serves 8.
Enjoy!
Converted by MC_Buster.
NOTES : A delectable, crunchy salad featuring sweet, nut-like Jicama (Hick-ah-Muh), ripe avocado and sweet red and yellow bell peppers tossed with a delicious dressing.
Converted by MM_Buster v2.0l.