Serious Eats: Recipes
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."
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.
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.
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.