Jicama Slices With Avocado And Crab Salad Recipes

JICAMA AND AVOCADO SALAD

Steps:

• Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
• Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

AVOCADO AND JICAMA SALAD

Steps:

• Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
• Cut avocados in half lengthwise. Insert the blade of a heavy knife in 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 avocados.

CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME

Steps:

• In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
• Drain and cool under running water, then pat dry.
• Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
• Season with salt and pepper, toss gently and serve.

AVOCADO, ORANGE, AND JíCAMA SALAD

Steps:

• With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
• Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

AVOCADO & JICAMA SALAD

Steps:

• Remove the top& bottom of the Jicama and pare off the brown skin.
• Cut into 1/4" slices and then cut into 1/4" strips.
• Chop the onion.
• Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
• Place a 1/2 Avocado on top of the Jicama.
• Pour dressing into the Avocado cavity.
• Sprinkle with chopped onion& serve.

JICAMA, SALMON AND AVOCADO SALAD

Steps:

• Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
• Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
• Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
• Top salads with fish fillets.