Recipe Image Ingredients 3 ripe, avocados, peeled and halved 2 cups jicama, peeled and cubed 1 carrot, sliced 3 radishes, thinly sliced 1 1/2 cups sweet yellow corn, fresh or frozen 1/2 cup cilantro, finely chopped 2 Tbsp. white wine (or other) vinegar 2 Tbsp. lime juice 1 Tbsp. canola oil 1 tsp. chili powder 1/2 tsp. sea salt Source California Avocado Serving Makes 6 servings. ½ avocado per serving. Time 15 minutes Directions Add the jicama, carrot, radishes, corn, cilantro, vinegar, lime juice, oil, chili powder and sea salt into a medium sized mixing bowl. Stir and mix well. Set aside and let marinate for about 5 minutes. Place the avocado halves on a plate, facing up*. Spoon a handful of the salad on top of the avocado, enough to fill in the pit gap. Garnish with extra cilantro. If using frozen corn, set corn out to thaw for at least 10 minutes. *If you are not consuming this salad right away, squeeze lemon juice on/around the avocado to keep it from turning brown, then wrap each avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets.Variations Not a fan of jicama? Try using celery instead. It will provide the same crunch! Find More Recipes From https://eatfresh.org/recipe?search_api_recipe_views_fulltext=AVOCADO%20&utm_sou…
