Cook The Book: Jícama-Avocado Salad With Citrus Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the citrus vinaigrette:

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1/2 cup canola oil


For the jicama salad:

2 cups peeled and diced jícama

1/2 cup diced red onion

1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled

Grated zest of 1/2 lemon

2 ripe avocados, peeled, halved, and pitted

2 teaspoons extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh chives, for garnish

1/4 cup corn nuts, crushed to a powder, for garnish

Sprigs of fresh cilantro, for garnish

Sea salt

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