Jicama Slices with Avocado and Crab Salad

1. 1

   Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total.

2. 2

   Cover with a damp towel and set aside.

3. 3

   Cut the avocados in half and remove the pits.

4. 4

   Scoop the pulp into a bowl and mash with a fork.

5. 5

   Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well.

6. 6

   Taste and adjust the salt and lemon juice.

7. 7

   Stir in the crabmeat.

8. 8

   Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite.

9. 9

   This is not a make-ahead dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.