Jicama Slices with Avocado and Crab Salad

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 large jicama (about 1 1/2 pounds)
  • 2 medium-size ripe avocados
  • 3/4 cup chopped tomato
  • 1/2 cup diced red or yellow bell pepper
  • 1 tablespoon minced jalapeno pepper
  • 1 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/2 cup fresh crabmeat
Directions

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Citrus Tacos

    Recipe courtesy of Marcela Valladolid