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Recipe Name: Avocado And Jicama Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Jicama
2 Ripe avocados
Juice of 1 lemon
3 Tablespoon(s) Balsamic vinegar
6 Tablespoon(s) Extra-virgin olive oil
Freshly-ground black pepper
1/2 Red onion, minced

Peel the jicama by cutting a thin slice off the top and bottom, and
paring the sides with a small knife. Cut into 1/4-inch-thick slices,
then cut the slices into thin strips. Set aside. Cut avocados in half
lengthwise. Insert the blade of a heavy knife in the pit, twist to
remove, and discard. Peel avocado halves. Squeeze lemon juice over
avocados to prevent browning; set aside. Whisk together vinegar, oil,
and salt and pepper to taste. Make a bed of jicama on four plates, and
top each with an avocado half. Season lightly with salt and pepper,
sprinkle with onion, and pour dressing into avocado cavities. The
salad will "dress" itself when you cut into the avocados. Serves
Cuisine: "Mexican" Source: "Martha Stewart Living -
(" S(Formatted for MC5): "by Lynn Thomas -" Per serving: 251 Calories (kcal); 20g Total
Fat; (71% calories from fat); 1g Protein; 17g Carbohydrate; 0mg
Cholesterol; 7mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by:
Martha Stewart Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 196
Calories From Fat: 113
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 86.4mg
Potassium: 606.8mg
Carbohydrates: 19.3g
Fiber: 10.6g
Sugar: 4.1g
Protein: 2.6g

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