Salad of Avocado, Papaya, and Jicama Recipe

  Mexican Salad

2 ripe avocados, halved, pitted, and peeled
l ripe papaya, halved and seeded
l to 1 1/2 cups jicama or Korean pear, peeled and cubed
1/4 cup freshly squeezed lime juice (preferably Key lime)
1 fresh red or green jalapeno or serrano chile, seeded and thinly sliced
1/2 large red or Vidalia onion, thinly sliced
1/3 cup unsweetened shredded coconut, lightly toasted (optional)
1/3 cup chopped fresh cilantro and/or mint
Maldon sea salt or other flaky finishing salt

Chop the avocados and papaya into similar-shaped cubes or slices. Toss gently with the jicama cubes, lime juice, jalapeno, onion, toasted coconut, cilantro, if using, and salt. Taste and add more salt and lime juice, as needed. This is best eaten the same day it's made.
Serves 4 to 6

Salad of Avocado, Papaya, and Jicama

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