Recipe courtesy of Eliot Angle
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.

Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.

Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Jicama Salad

Recipe courtesy of James O'Shea

Jicama Salad

Recipe courtesy of Loretta Barrett Oden

Jicama Pancakes

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Jicama Salsa

Recipe courtesy of Sunny Anderson

Jicama Chips

Recipe courtesy of Jessica Harris

Jicama Salad

Recipe courtesy of Roberto Santibanez

Jicama Salad

Recipe courtesy of Bobby Flay

Jicama Chips

Recipe courtesy of Jessica Harris

Jicama Slaw

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.