Kind of a deformed, discolored looking sweet potato is what I think this strange produce looks like. However, pronounced (hick-ah-mah), the jicama has earned a new found respect in my mind these days. Peel it first and then take a taste of the sweet, earthy, water chestnut-like textured taste. It's delicious.If you like cilantro and lime paired with the perfect summery dip for chips, try this recipe and you may just start noticing this at the supermarket! I could eat it by the spoonfuls. Yum.
Photo courtesy Dr. Stanley Kays
Jicama and Avocado with Cilantro Lime Vinaigrette
1/4 to 1/2 cup olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 to 1 tsp salt
1/2 tsp pepper
pinch of minced garlic
1 cup packed cilantro, chopped
1 jicama, diced
2-3 avocados, diced
Mix the first ingredients, then pour over the jicama and avocados. Serve with tortilla chips or bagel crisps.
It makes a huge batch. I stored my leftovers with the pit of the avocados in it and it seems to be keeping it from turning brown.
Delicious!
Who's tired of hearing from me? ;)
ReplyDeletei'm not tired of hearing from you. i LOVE it! sorry the rest of us are not so on the ball with blogging these days.
ReplyDeleteI wonder if I should just begin my own. Like you and Merritt have time for two! So much of our content for these blogs overlaps...
ReplyDeleteyum! :) im not getting tired of you! you should get your own blog :)
ReplyDeletelooks yummy anna! i think i'll add that to my menu for the week!
ReplyDeleteKeep up the blog, It is a great way to hear from all of you guys in one place. I trucly enjoy reading about you all.
ReplyDelete