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Cook the Book

Cook the Book: Jícama-Avocado Salad with Citrus Vinaigrette

Cook the Book: J\u00edcama-Avocado Salad with Citrus Vinaigrette

"I decided to forgo the Corn Nuts since I've never been able to shake the Heathers reference."

[Photograph: Caroline Russock]

I do not eat enough jicama. I never buy it, and honestly, never even think about it until that first bite—and I realize it's pretty much crunchy vegetable perfection.

It was only while thumbing through the pages of The Gloriously Gluten-Free Cookbook by Vanessa Maltin that I realized how jicama-deficient my salads have been.

This Jícama-Avocado Salad with Citrus Vinaigrette brings together creamy avocado, sweet corn, and crunchy jicama to make an absolutely addictive salad. Even though I prepared it on a relatively chilly night, the combination of flavors were pure summer. The citrus vinaigrette mixes lemon, lime, and orange juices with Dijon mustard for a dressing that's tangy but mild enough to let the more subtle flavors of the rest of the salad components shine through.

I decided to forgo the Corn Nuts since I've never been able to shake the Heathers reference—the connotations aren't that appetizing. And really, the salad had enough delicious crunch of its own.

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Cook the Book: Jícama-Avocado Salad with Citrus Vinaigrette

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About This Recipe

Yield:4

Ingredients

  • For the citrus vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup canola oil
  • Salt
  • For the jicama salad:
  • 2 cups peeled and diced jícama
  • 1/2 cup diced red onion
  • 1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled
  • Grated zest of 1/2 lemon
  • 2 ripe avocados, peeled, halved, and pitted
  • 2 teaspoons extra-virgin olive oil, for drizzling
  • 2 tablespoons chopped fresh chives, for garnish
  • 1/4 cup corn nuts, crushed to a powder, for garnish
  • Sprigs of fresh cilantro, for garnish
  • Sea salt

Procedures

  1. 1

    In a small bowl, mix together the juices and mustard. While briskly whisking, slowly add the canola oil until a homogeneous mixture is achieved. Add salt to taste.

  2. 2

    In a separate bowl, mix together the jícama, onions, corn, and lemon zest. Add the citrus vinaigrette and toss to coat.

  3. 3

    Place the avocado halves, cut side down, on a cutting board. Cut lengthwise into 1/8-inch thick slices, making sure to keep the original shape of the avocado as you cut. Press down and away lightly on the cut avocado to fan the slices out like a hand of cards. Do the same with the remaining avocado halves. (To prevent the fruit from browning while you work, place a small piece of plastic wrap directly on the surface of the avocado.)

  4. 4

    Place a large spoonful of the jícama salad in the center of a plate. Being careful not to disrupt the shape of your beautifully cut avocado, place one fanned half on top of the jícama salad.

  5. 5

    Drizzle a bit of olive oil over the avocado and sprinkle the chives and corn nuts on top. Drizzle a bit of the citrus vinaigrette around the plate and garnish with the cilantro. Sprinkle some sea salt over the entire plate and serve.

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