top of page
Search
  • Writer's pictureThe MS Cookbook
    • Jul 5, 2020
    • 1 min read

Jicama Salad

We eat jicama in salads as well as cooked and combined with sh and other ingredients. I like to combine it with avocado so the hard texture of the jicama combines with the soft creamy texture of the avocados. Adding oranges and limes add beauty and gives the dish a wonderful texture and flavor. INGREDIENTS 2 Avocados 2 Blood oranges 2 small or 1 large Jicama

4 Limes 1⁄4 cup of fresh Cilantro 2 tbsp Olive Oil 1⁄4 tsp Salt Pinch of black Pepper


1) Steam potatoes until they are just barely soft

2) Set aside to cool; when they are cool cut into small chunks

3) Add aoli

4) Salt and pepper

5) Add mustard or cumin depending upon desired taste. Mix and add the water.

6) Put the aioli mixture into a glass jar and refrigerate for 2-3 days.

7) Enjoy!

3 views0 comments

Recent Posts

See All

A good salad dressing makes the difference between a great tasting salad and a mediocre salad. This salad dressing is so delightful that everyone will be asking for second helpings of salad. It will k

Beets are such a great food. They can be eaten raw or steamed. This recipe requires steaming and then flavoring them in a herb flavored oil and lemon juice base. You can serve it warm when the beets c

Beets and carrots; what a festive combination they make together with the reds and oranges in a bowl or on a plate. Cooking with color makes me feel happy and close to nature. This recipe adds even mo

bottom of page