Jicama Slices with Avocado and Crab Salad

Name: Jicama Slices with Avocado and Crab Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Ingredients

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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

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.