| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large jicama (about 1 1/2 pounds)
- 2 medium-size ripe avocados
- 3/4 cup chopped tomato
- 1/2 cup diced red or yellow bell pepper
- 1 tablespoon minced jalapeno pepper
- 1 teaspoon salt
- 2 teaspoons fresh lemon juice
- 1/2 cup fresh crabmeat
Instructions
- Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
- Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
- Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 162 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 461 mg |
Reviews
One avocado mashed, 2 tomatoes cut in small cubes, 1/3 jicama cut in small cubes, 4 small green onions cut small, 1/4 red pepper cut small, lemon juice and garlic salt to taste. Add 1/2 package imitation crab flaked. Mix and cover in refrigerator 2 hours before serving. Makes excellent salad. You can serve in half avocado shells for nice presentation or if more is desired, line plate with lettuce leaves and serve.