Name: Avocado, Tomato, and Jicama Salad
Ingredients: 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)

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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

small bowl

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