Cook The Book: Jícama-Avocado Salad With Citrus Vinaigrette Recipe

Name: Cook The Book: Jícama-Avocado Salad With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh orange juice; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 2 teaspoons Dijon mustard; 1/2 cup canola oil; Salt; 2 cups peeled and diced jicama; 1/2 cup diced red onion; 1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled; Grated zest of 1/2 lemon; 2 ripe avocados, peeled, halved, and pitted; 2 teaspoons extra-virgin olive oil, for drizzling; 2 tablespoons chopped fresh chives, for garnish; 1/4 cup corn nuts, crushed to a powder, for garnish; Sprigs of fresh cilantro, for garnish; Sea salt

Servings: persons

1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1/2 cup canola oil
Salt
2 cups peeled and diced jicama
1/2 cup diced red onion
1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled
Grated zest of 1/2 lemon
2 ripe avocados, peeled, halved, and pitted
2 teaspoons extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh chives, for garnish
1/4 cup corn nuts, crushed to a powder, for garnish
Sprigs of fresh cilantro, for garnish
Sea salt

1
In a small bowl, mix together the juices and mustard. While briskly whisking, slowly add the canola oil until a homogeneous mixture is achieved. Add salt to taste.
2
In a separate bowl, mix together the jicama, onions, corn, and lemon zest. Add the citrus vinaigrette and toss to coat.
3
Place the avocado halves, cut side down, on a cutting board. Cut lengthwise into 1/8-inch thick slices, making sure to keep the original shape of the avocado as you cut. Press down and away lightly on the cut avocado to fan the slices out like a hand of cards. Do the same with the remaining avocado halves. (To prevent the fruit from browning while you work, place a small piece of plastic wrap directly on the surface of the avocado.)
4
Place a large spoonful of the jicama salad in the center of a plate. Being careful not to disrupt the shape of your beautifully cut avocado, place one fanned half on top of the jicama salad.
5
Drizzle a bit of olive oil over the avocado and sprinkle the chives and corn nuts on top. Drizzle a bit of the citrus vinaigrette around the plate and garnish with the cilantro. Sprinkle some sea salt over the entire plate and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 2 teaspoons Dijon mustard, and more.

Yes, Cook The Book: Jícama-Avocado Salad With Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Jícama-Avocado Salad With Citrus Vinaigrette

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