Jicama Avocado and Radish Salad with Lime Vinaigrette
A refreshing Jicama Avocado and Radish Salad with Lime Vinaigrette with great texture and flavor, that comes together quickly and easily. Vegan
For the vinaigrette:
For the salad:
- Dry-roast dried chili peppers in a cast-iron skillet over medium heat for 5 minutes until darkened, but not blackened. Keep stirring to get all sides toasted evenly. Remove from heat and let them cool before grinding. When cooled, remove the stems and grind them using a spice grinder or mortar and pestle. This makes about 1 tablespoon or so. Keep the ground chili pepper in a jar in the pantry for up to a year.
- In a small bowl, whisk together the lime juice and salt. Add olive oil in a thin stream into a bowl while whisking, about 10 seconds.
- In a large bowl, combine radishes, avocado and jicama. Add vinaigrette to taste (all may not be needed), and toss gently. Add salt to taste (optional). Sprinkle with ground dried chili (used 2 teaspoons) and chopped cilantro leaves.
- Amount Per Serving
- Calories 292
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 2.7g14%
- Sodium 589mg25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Advance preparation: The vinaigrette can be made a few hours ahead. The salad keeps well for day or two in the refrigerator. Keeping: Store the vinaigrette in a covered container and use within 3 days. Whisk before using. Note: For a spicier version, add 1 1/2 tablespoons freshly ground dried chili instead.