| This recipe is liked by 0 person(s). |
|
JICAMA - Jicama ‘Pop’ Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Jicama ‘Pop’ Salad WSJ Serves: 4 | |
| ¼ small | red onion, thinly sliced |
| Juice from ½ | lime,, (optional) |
| 2 cups jicama peeled and cut into ½-by-2-inch strips | |
| 5 | sweet grapefruits, such as pink or oro bianco, or blood oranges, segmented |
| ½ medium | avocado, thinly sliced |
| 1½ cup | cubed queso blanco |
| 1½ tablespoons | roughly chopped cilantro |
| 2 tablespoons | extra-virgin olive oil |
| ½ teaspoon | sea salt |
| ¼ teaspoon | freshly ground black pepper |
| 1 cup | popped popcorn |
-----
1. Fill a medium bowl with ice water and lime juice. Add onions to bowl and let sit 10 minutes to temper sharpness. Drain.
2. Meanwhile, on a serving platter, compose salad, one layer at a time, starting with jicama followed by grapefruit, avocado and queso blanco.
3. Sprinkle cilantro and onions over salad, then drizzle with oil and season with salt and pepper. Garnish with popcorn.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.