My other favorite is a corn jicama salad served on top of sliced avocado. AWESOME! of course only in season.
Corn Avocado Jicama Salad
1/2 teaspoon cumin
1/3 cup olive oil
1/2 clove garlic chopped
juice and zest of one orange
juice of 2 limes
1 small jicama peeled and cut into strips
1 bunch small radishes sliced thin (I didn't have any today)
3-4 ears fresh corn boiled for 2 min and cut off the cob
2 sliced green onions
2 large avocados
sprinkling of paprika (whoops, forgot this for my photo!)
Make the dressing: in a bowl whisk together the first 6 ingredients s&p and set aside. In a large bowl mix together the jicama, radish, corn and green onions and then mix with some of your dressing. Place the sliced avocado on each place and top with corn salad sprinkle with paprika. Salad will keep in the fridge a few days - just keep the avocados coming!