Corn Jicama Asian Pear And Cucumber Salsa

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Corn Jicama Asian Pear And Cucumber Salsa

 

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 tbsps. extra virgin olive oil

6 tsps. lus 1 1/2 tbsps. freshly squeezed lime juice

1 minced jalepeno chile

1 tbsp. lus 2 tsps. chopped fresh mint or cilantro

2 tsps finely chopped fresh flat-leaf parsley

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

 

Combine the jicama, corn, cucumber, pear, 1 tbsp. olive oil, 4 tsps. lime

juice, chile, 1 tbsp. 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 tbsps. lime juice and 3 tbsps.

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