Recipe courtesy of Eliot Angle
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
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.

IDEAS YOU'LL LOVE

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Jicama Salad

Recipe courtesy of Food Network Kitchen

Jicama Slaw

Recipe courtesy of Sandra Lee

Jicama Slaw

Recipe courtesy of Bobby Flay

Jicama Salad

Recipe courtesy of Loretta Barrett Oden

Jicama Salad

Recipe courtesy of Bobby Flay

Jicama Chips

Recipe courtesy of Jessica Harris

Jicama Salad

Recipe courtesy of James O'Shea

Jicama Slaw

Recipe courtesy of Deb Stanton

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking