Ingredients

• 1 large jicama (about 1 1/2 pounds)
• 2 medium-size ripe avocados
• 3/4 cup chopped tomato
• 1/2 cup diced red or yellow bell pepper
• 1 tablespoon minced jalapeno pepper
• 1 teaspoon salt
• 2 teaspoons fresh lemon juice
• 1/2 cup fresh crabmeat

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Instructions

1. Watch how to make this recipe.
2. Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
3. Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
4. Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.