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Crisp Vegetable Salad w/ Honeyed-Jalape




Source of Recipe


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List of Ingredients





2 large peeled cucumbers
2 bunch radishes
1 large peeled jicama
2 avocados
1 cup Honeyed-Jalapeño Cilantro Vinaigrette (recipe follows)




Slice cucumbers and radishes into thin rounds. Cut the jicama into matchsticks.

Arrange cucumber rounds in a circle around the outer rim of a serving plate. Arrange radishes in a circle inside cucumbers. Mound jicama matchsticks in the plate's center. Keep chilled. Peel and cube avocado immediately before serving, and arrange on top of jicama. Dress with vinaigrette. Makes 8 servings.

Vinaigrette: In a food processor or blender, combine 4 cloves minced garlic, 2 ½ cups cilantro leaves, ½ cup cider vinegar, 1/3 cup honey, 1 seeded jalapeño, 1 ½ teaspoons salt and freshly ground black pepper, to taste. Gradually add 1 cup olive oil, blend until smooth and chill. Makes about 1 ¾ cups.


Recipe