Jicama, Avocado and Radish Salad with Lime Vinaigrette

• Produce

  • 5 oz 1 medium-size bunch radishes
  • 1/2 cup Cilantro, leaves
  • 1 Hass avocado, large
  • 1 Jicama (about 400g, medium

• Condiments

  • 1/4 cup Lime juice, freshly squeezed

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1 Salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Other

  • 4 5 bird’s-eye chili or any dried red chili, roasted and ground for garnish

Found on veganyackattack.com

Description

Directions

• Dry-roast dried chili peppers in a cast-iron skillet over medium heat for 5 minutes until darkened, but not blackened. Keep stirring to get all sides toasted evenly. Remove from heat and let them cool before grinding. When cooled, remove the stems and grind them using a spice grinder or mortar and pestle. This makes about 1 tablespoon or so. Keep the ground chili pepper in a jar in the pantry for up to a year.
• In a small bowl, whisk together the lime juice and salt. Add olive oil in a thin stream into a bowl while whisking, about 10 seconds.
• In a large bowl, combine radishes, avocado and jicama. Add vinaigrette to taste (all may not be needed), and toss gently. Add salt to taste (optional). Sprinkle with ground dried chili (used 2 teaspoons) and chopped cilantro leaves.