Avocado Jicama Salad · Salads · Outpost Natural Foods
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Baking sheet
- Oven
- Citrus press
- Spoon
- Serving bowl
Ingredients
- 1 cup (approximately) roasted corn, fresh or frozen
- 1 large jicama, peeled and diced into about 1/2-inch pieces
- 1 bunch cilantro, chopped, reserving a tablespoon for garnish
- 1 red or yellow pepper, diced
- 3 avocados, peeled, pitted’ and cubed
- Juice of one lemon or two limes
- Salt
- pepper
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