Avocado, Tomato, and Jicama Salad

Ensalada de Aguacate, Tomate, y Jicama
Mexicans are masters of artfully arranging platters of foods. Beautiful hand-crafted pottery pieces help to make the compositions visually appealing. The components for this salad can be sliced and arranged separately on a serving platter for a buffet, or cut into uniform-size pieces and tossed together in a bowl. Either way, it's good eating!
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Equipment

Ingredients

Makes 4 to 6 servings

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 large ripe tomatoes sliced, or cut into 1⁄2-inch pieces
  • 2 avocados Hass variety preferred, peeled and sliced or diced
  • 1 medium jicama peeled and sliced or diced
  • 10 to 12 radishes 1 bunch, left whole, or thinly sliced
  • 2 to 3 jalapeños seeded, veins removed, and cut into thin slivers

Instructions

  • In a small bowl, whisk the oil, vinegar, salt, and pepper together.
  • Set aside.
  • Serve the salad on a platter, arrange the tomatoes, avocados, jicama, radishes, and jalapeños in rows.
  • For a mixed salad, put all of the ingredients in a bowl.
  • Drizzle the dressing over the salad on the platter, or toss with the vegetables for the mixed salad.
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Course Salad / Vegetables
Cuisine Mexican
Diets Vegetarian