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Appetizers

Arugula, Avocado and Jicama Salad with Citrus Salsa

Jicama SaladServes 6-8
Free of: Gluten and all top allergens.

Ingredients

  • 6 cups (1.4 L) baby arugula, washed
  • 1 jicama (or Mexican turnip), peeled and cut into matchstick-size strips
  • 2 avocados, diced
  • 2 oranges, segmented, chopped
  • 1⁄2 cup (125 mL) red onion, diced
  • 1⁄2 cup (125 mL) cilantro, chopped
  • 1⁄4 cup (60 mL) seasoned rice wine vinegar
  • 1⁄4 cup (60 mL) olive oil

Method

  1. Place arugula and jicama in salad bowl.
  2. In a small mixing bowl, toss together remaining ingredients. Spoon over arugula mix and serve.

Recipe by Simon Clarke

See also: Grilled Corn and Avocado Salad

First published in Allergic Living magazine.
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