Jicama is a crisp, white fleshed tuber with a savory flavor. Combined with corn, it plays well with the sweetness to bring balance. The avocado plays a huge role as it serves as the serving bowl as well as the creamy break that goes well with the sharpness of the dressing.
Stuffed California Avocado with Jicama Salad
Nutritional Highlights (per serving)
|3||cups||jicama, peeled and cubed|
|3||radishes, thinly sliced|
|1 1/2||cups||sweet yellow corn, fresh or frozen*|
|1/2||cup||cilantro, finely chopped|
|2||Tbsp.||white wine vinegar|
|3||ripe, Fresh California Avocados, peeled and halved|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Add the jicama, carrot, radishes, corn, cilantro, vinegar, lime juice, oil, chili powder and sea salt into a medium sized mixing bowl. Stir and make sure it is well mixed. Set aside and let it marinate for about 5 minutes.
- Add dressing on top of the vegetables that are in the medium sized bowl. Mix well and let marinate for about 5 minutes.
- Place the avocado halves on a plate, facing up*. Spoon a handful of the salad on top of the avocado, enough to fill in the pit gap. Garnish with extra cilantro. If using frozen corn, please set out to thaw for at least 10 minutes.
*If you are not consuming this salad right away, squeeze lemon juice on/around the avocado to keep it from turning brown, then wrap each avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets
Beverage Pairing: Pair with a California Sauvignon Blanc, Unoaked Chardonnay, or Dry Riesling.
**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 2066 IU; Vitamin C 25 mg; Calcium 25 mg; Iron 1.1 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 40%; Vitamin C 40%; Calcium 2%; Iron 6%