Book:
Purely Delicious Magazine
200808b
A crunchy imitation of potato salad
Contributor:
Cricket
Ingredients:
4 c peeled and diced jicama
1/2 c bell pepper, diced
1 c diced celery
1 lg avocado, diced
1/4 c onion or chives, minced
Dressing
3 TBSP tahini
1 1/2 tsp cider vinegar
2 TBSP olive oil
1 tsp dried dill
2 TBSP + 1 tsp lemon juice
3/4 tsp salt
2 TBSP water
1/2 tsp ground mustard
1 tsp agave nectar
1/4 tsp white pepper
Directions:
Combine all the dry salad ingredients
In a small bowl whisk the dressing ingredients
pour over the salad and toss to coat
if you are not serving immediately you may want to hold the avocado and
add just before serving so it doesn't get so brown.
