Cross-Cultural Jicama Avocado Salad
(This recipe has been archived on the website, but I am keeping the printer-friendly recipe here in case some people were fans of the recipe.)
- zest and juice from one large lime (plus more lime juice for seasoning the finished salad if desired.)
- 2 medium avocados, diced
- 2 cups peeled and diced jicama (cut into half-inch squares)
- 1 cup cherry or grape tomatoes, sliced in half
- 1/4 cup thinly sliced green onion (sliced on the diagonal)
- 1/3 cup crumbled Feta cheese
- salt, to taste
- Zest the skin of the lime and squeeze the juice into a bowl that’s large enough to hold all the salad ingredients.
- Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.
- Peel the jicama and cut it up into half-inch slices. (To make the jicama easier to peel, I slice it into the thickness I want and then peel around the edge of the slices.)
- Toss the jicama cubes into the avocado/lime mixture.
- Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.
- Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.
- Crumble enough Feta to make 1/3 cup of crumbled Feta.
- Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.
- Taste to see if you want a little more lime juice, season to taste with salt, and serve.
I usually never refrigerate salads with tomatoes, but I was pleasantly surprised that this was still quite good after one night in the refrigerator. (It didn’t last another night though, so don’t refrigerate too long.)