Cross-Cultural Salad Recipe with Tomato, Avocado, Jicama, Lime, and Feta
(Makes about 4 servings

Ingredients:
zest and juice from one large lime (plus more lime juice for seasoning the finished salad if desired.)
2 medium avocados, diced
2 cups peeled and diced jicama (cut into half-inch squares)
1 cup cherry or grape tomatoes, sliced in half
1/4 cup thinly sliced green onion (sliced on the diagonal)
1/3 cup crumbled Feta cheese
salt, to taste

Instructions:

Zest the skin of the lime and squeeze the juice into a bowl that's large enough to hold all the salad ingredients.  Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.  Peel the jicama  and cut it up into half-inch slices.  (To make the jicama easier to peel, I slice it into the thickness I want and then peel around the edge of the slices.)  Toss the jicama cubes into the avocado/lime mixture.

Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.  Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.  Crumble enough Feta to make 1/3 cup of crumbled Feta.

Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.  Taste to see if you want a little more lime juice, season to taste with salt, and serve.

I usually never refrigerate salads with tomatoes, but I was pleasantly surprised that this was still quite good after one night in the refrigerator.  (It didn't last another night though, so don't refrigerate too long.)

 

http://www.kalynskitchen.com/2012/06/cross-cultural-salad-recipe-with-tomato.html