Jicama and Jerusalem Artichoke Salad

1. 1

   Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.

2. 2

   Lay out the lettuce in a bed, on individual salad plates.

3. 3

   Layer decoratively the jicama, artichokes, onion, radish, and avocado on each plate, dividing it so each plate gets roughly an equal amount of each ingredient.

4. 4

   Alternatively, make one big salad bowl and toss all the above together (in which case you may want to break up the lettuce rather than serving in a bed, but this is up to you of course).

5. 5

   Garnish on top with cracked pepper and some pine nuts.

6. 6

   Serve.

7. 7

   A good vinigrette dressing will work well here.

* Per serving · 4 servings · Values may vary.

No additional tips available.