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Hearts of Palm-and-Jicama Salad

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Total time 1 hr, 20 mins
Yield Makes 6 to 8 servings

Ingredients

  • 1 (14.4-oz.) can hearts of palm, drained and rinsed
  • 1/4 red onion, thinly sliced
  • 1 yellow bell pepper, diced
  • 1 jicama, peeled and cut into 1/8-inch strips
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 avocado, diced

How to Make It

  1. Cut hearts of palm crosswise into 1/2-inch slices. Stir together hearts of palm and next 10 ingredients in a large bowl. Cover and chill 1 to 8 hours. Stir in avocado just before serving.