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Cook the Book: Jícama-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.

Win The Gloriously Gluten-Free Cookbook

As always with our Cook the Book feature, we have five (5) copies of The Gloriously Gluten-Free Cookbook to give away this week.

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