Jicama is also called a Mexican potato. It is very mild, but has an amazing crisp, fresh flavor that goes well with anything. Jicama and avocado work well as the smoothness of the avocado contrasts the crispness of the jicama and the Balsamic vinegar.
*Select a firm, solid looking jicama, with no surface blemishes. about 12 ounces, if larger, slice it in half and cover with saran wrap. Don't refrigerate the jicama. Use the next day.
To serve 4 people,
Peel skin off and julienne jicama, about 4 or 5 cups is good
slice and dice 3 roma tomatoes , add to bowl
dress with 2T olive oil and 2T white balsamic vinegar (regular can be used but it darkens the jicama), sprinkle with sea salt and fresh cracked pepper to taste.
peel and slice one huge avocado, add to bowl and gently toss to coat.
serve promptly, don't refrigerate this, it ruins it. ENJOY!
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