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Avocado, Orange and Jicama Salad

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“This is a nice light summer salad. Make sure you use a good jalapeno jelly.”

Ingredients Nutrition


  1. Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
  2. Chop strips onto 2 inch sticks, place in a medium bowl.
  3. Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
  4. Add sections and juice into bowl with jicama.
  5. Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
  6. Pour jelly/juice over jicama and orange sections.
  7. Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
  8. Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
  9. May be served over greens.

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