Ensalada de Jicama (Jicama Salad)

Refreshing, crispy, and spicy. Enjoy this salad with your favorite fish or grilled chicken recipe.

Ingredients

Serves 2

1 medium cucumber, peeled and cut into quarters

1 jalapeño pepper

1⁄4 cup extra-virgin olive oil

3⁄4 tightly packed cup fresh cilantro

2 tablespoons fresh lemon juice

1⁄2 teaspoon salt, or more to taste

1⁄2 teaspoon freshly ground black pepper

1 medium ripe avocado

2 medium jicamas peeled and julienned

Heat Level

This recipe is designed to be hot. If you prefer more of a mild to no heat, remove the seeds and veins from the jalapeño pepper.

1. In a blender, combine the cucumber, jalapeño, olive oil, cilantro, lemon juice, salt, and pepper.
2. Blend until the entire mixture has turned into liquid. If needed, add a little water to start blending. Taste the dressing for salt and add more if needed.
3. Cut the avocado into cubes and set aside.
4. Place the julienned jicama in a medium bowl.
5. Pour the dressing on the jicama and toss to make sure every slice of jicama is coated with the dressing.
6. Serve the salad in bowls and top each with half of the avocado. Sprinkle a pinch of salt on the avocado if desired.