Stuffed Monster Heads
Orange, Avocado, and Olive Salad on Tombstones
This salad was born out of one of my favorite salads, Olive and Orange Salad, one of my favorite salsas, Black, Orange and Green Salsa, and a careless remark from a child about how weird looking jicama was. This salad was born, and it actually does taste surprisingly good. Jicama is a white crunchy tuber that has an interesting taste and texture and can be found in gourmet or ethnic grocery stores. If you are lucky, it could even be found in your average grocery store if you look for it, as it can be found in almost all of my local stores. You can make this salad ahead of time to a certain point, up to where you add the avocado. The avocado should be chopped and added at the last minute. It is important to choose a jicama that is large enough to carve tombstones out of.
1 medium wide jicama
1/4 cup chopped olives
2 peeled and chopped ripe avocados
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon sugar
freshly ground black pepper
Slice the jicama thinly, and cut the slices into tombstone shapes. Place the tombstones on individual serving plates. Coarsely chop the trimmings and set them aside. Peel the oranges and remove the butter white pith. Over a bowl, section the oranges. Catch all of the juice and squeeze the membranes to remove as much juice as you can. You should have about a 1/3 of a cup of juice. Set the juice aside, and toss the orange sections with the olives, jicama trimmings, and chopped avocado in a large bowl. Add the vinegar, oil, cumin, sugar, salt, and pepper to the orange juice and mix well to blend. Pour the orange juice mixture over the orange mixture and toss to thoroughly coat. Spoon the salad over the tombstones and serve.
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