I love trying new vegetables and the latest one I tried is Jicama (spelled as hi-ka-mma). Actually I bought it couple of times before, but I was hesitant to use them right away and by the time I was ready, they rotted 🙁 So this time, I made sure I had a recipe ready and I made it right away.
Out side of a jicama is yellow and papery and needs to be peeled. Inside is crispy and resembles raw potato or pear. It tastes a little like apple but is not not sweet — like a bland apple. It is usually eaten raw in salads and sometimes cooked in soups and stir-fried dishes.
I noted this jicama-avocado salad a while back from a segment on Good Morning America. The citrus dressing with creamy avocado & crunchy jicama looked too good on TV and I finally got to try it at home. It is a light refreshing salad that is perfect for summer entertaining. Since avocado oxidses if left out for too long, assemble the salad just before serving.