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Recipe courtesy of Eliot Angle

Jicama Slices with Avocado and Crab Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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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


  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. Cover with a damp towel and set aside.
  2. 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.
  3. 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.