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Salad of Avocado, Papaya, and Jicama Recipe | |
Mexican Salad | |
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Ingredients:
2 ripe avocados, halved, pitted, and peeledl 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
Directions:
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
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