Recipe

Corn Jicama Asian Pear And Cucumber Salsa Recipe

	Jena / All my dishes 2 years, 8 months ago Salsa to eat with chips or alone as a salad. Prep:20m Servings:2	Jena
	fresh salsa salad

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Fans

angelica14

ben

Ingredients

1/4 cup diced jicama

1/4 cup sweet corn kernels

1/4 cup diced skin-on English cucumber

1/4 cup peeled Asian pear

4 tbls extra virgin olive oil

6 tsps & 1 1/2 tbls freshly squeezed lime juice

1 tbls minced jalepeno chile

1 tbls & 2 tsps chopped fresh mint or cilantro

2 tsps finely chopped fresh flat-leaf parsley

Celtic sea salt and freshly ground pepper

1/2 avocado, peeled and chopped

1/4 cup filtered water

4 lime segments, supremed and cut into thirds

2 tsps chopped fresh flat-leaf parsley

2 tsps finely grated lime zest

Directions

Combine the jicama, corn, cucumber, pear, 1 tbls olive oil, 4 tsps lime juice, chile, 1 tbls mint/cilantro and parsley in a bowl and toss to mix. Season to taste with salt and pepper.

To make the avocado puree use a high-speed blender, and combine the avocado, 2 tsps lime juice, water and puree until smooth.

Season to taste with salt and pepper.

To make lime vinaigrette, whisk together 1 1/2 tbls lime juice and 3 tbls olive oil.

Season to taste with salt and pepper and stir in the lime pieces.

Add the avocado puree and vinaigrette over first bowl of salsa, mix and serve with a German Riesling, such as Robert Weil's trocken Rieslings.

Recipe is from Charlie Trotter & Roxanne Klein - 'Raw'

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Comments

waterlily 1 year, 8 months ago said:
Sounds wonderful, I'll have to try this one!

angelica14 1 year, 2 months ago said:
The ingredients sound wonderful. I love Jicama. It's kind of a cross between a potato and an apple. Jicama in a salad with chiles, olive oil, and lime? I give that a 5! I will try this.

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