I used to write this blog, like a lot?
But lately, it’s been woefully neglected.
I’d love to tell you it’s because I was saving kittens from a really big dog or learning how to knit hats for people who are cold but real talk? It’s just been because of busy life stuff. Work, family, friends, buying shoes, you know the drill.
Anyway….I threw this salad together the other night with what randomness that was in my fridge. I love when that works out. Part of the randomness was a Jicama sitting in my fridge. Hick-a-muh tastes like a cross between an apple and a potato and is satisfyingly crunchy. Excellent as a dipper or made into slaw, it mixes up your vegetable life (what?). I simply chopped it and tossed it with lime, green onions and huge beautiful chunks of avocado. It was margaritas-by-the-sea salty, crunchy and citrusy. All combined with the magic that is a deliciously ripe avocado. Unless you don’t like avocado. What philistine doesn’t like avocado? I want names.
Jicama Avocado Salad
see what I did there with the jicama “Ji/Hi” thing. I am a spazz.
1 medium jicama, peeled
1 large avocado
3 stalks of green onions, diced green and white parts
8 oz Cotija cheese (or sharp feta)
1/2 bunch (1/4 c.) fresh cilantro leaves, roughly chopped
1 lime, reserving both juice and zest.
1/4 tsp cayenne pepper
Olive oil to taste
Into a large bowl, pit avocado and dice into chunks. Dice peeled jicama into 1″ chunks and add to bowl. Sprinkle in green onions. Crumble Cojita (or feta) into the bowl as well.
In a small bowl, whisk cilantro, lime juice/lime zest and cayenne. Stream in olive oil to create an emulsion; roughly 2-3 tablespoons (or more to your preference). Add sea salt to taste. Pour dressing over salad, toss well. Add more cayenne/salt as desired.
Over crisp romaine leaves.
Scooped up with tortilla chips
With cooked cubed chicken, rolled up in a whole wheat tortilla