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Jicama Slices With Avocado And Crab Salad

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Ingredients

  • 1 large jicama - (abt 1 1/2 lbs)
  • 2 medium ripe avocados
  • 3/4 cup chopped tomato
  • 1/2 cup diced red or yellow bell pepper
  • 1 tablespoon minced jalapeño pepper
  • 1 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/2 cup fresh crabmeat

Details

Servings 4

Preparation

Step 1

Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.

Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeño, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.

Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.

This recipe yields 4 to 6 servings.

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