Recipe courtesy of Eliot Angle
Jicama Slices with Avocado and Crab Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 162
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 10
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 461
- Total: 20 min
- Prep: 20 min
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.