Serves: 2
Total Calories: 155
1. Cut a 1/4-inch slice off the bottom of the jicama so it will sit flat. Cut a 1-inch slice off the top. Peel the jicama as neatly as possible. Using a melon ball tool carefully scoop out the center, leaving a 3/4-inch shell all around. Set aside.
2. Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl. Cut some of the scooped out center into small pieces and add to the bowl. Add the oil, lime juice, and salt. Toss to mix. Spoon the salad into the jicama shell. (Any extra salad can be added to the bowl later, or served separately.) Place the jicama shell on a round serving plate. Arrange the cucumber slices around the jicama. The salad can be made ahead and refrigerated for up to 2 hours before serving.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Jicama Salad Bowl recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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