This salad is the chunkiest guacamole you’ve ever had.  You can eat it with a fork.  Lots of flavors and textures make each bite interesting.

We eat a lot of avocados around here.  But I’m not growing jicama… yet. The vines can grow up to 15 feet and they need to be trellised.  Those vines, as well as the leaves, flowers, and seed pods, are all toxic.  Only the tubers are edible.  And quite tasty.  I love their sweet crunch in salads like this one.

---

Avocado Jicama Salad

Ingredients:

• 2 cups diced avocado (about 1 Florida avocado or 2-3 Hass)
• 1/2 cup diced jicama
• 1/2 cup corn, raw or blanched
• 1/2 cup diced cucumber
• 1/3 cup diced pepper (sweet, hot, or both)
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons lemon or lime juice
• salt, to taste

Directions:

Gently fold all the ingredients together in a large bowl.

Can be served with tortilla chips, salad greens, fish tacos, black beans, eggs…

To keep the leftovers from browning, squeeze lemon juice over the top.  Cover it with plastic wrap and press it down, smoothing it over the surface of the salad.