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Cook the Book: Jícama-Avocado Salad with Citrus Vinaigrette

Caroline Russock
  • minutes
  • Serves 4

INGREDIENTS

2

Avocados, ripe

2 tbsp

Chives, fresh

1

Sprigs Cilantro, fresh

1/2 cup

Corn, fresh white kernels

2 cups

Jicama

1/2

Lemon, zest of

1/2 cup

Red onion

2 tsp

Dijon mustard

2 tbsp

Lemon juice, fresh

2 tbsp

Lime juice, fresh

1

Salt

1

Sea salt

1/2 cup

Canola oil

2 tsp

Olive oil, extra-virgin

1/4 cup

Corn nuts

1/4 cup

Orange juice, fresh