1 medium, large jicama
2 ripe avocados
juice of 1 lime
3 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
1/2 small red onion, minced
Peel the jicama by cutting off the top and bottom, and peeling with a potato peeler. Peel the stringy outside off the jicama. Cut into 1/4 inch thick slices, then cut the slices into thin strips. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados. Squeeze lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together balsamic vinegar, oil, and salt and pepper to taste. Pour dressing over jicama and mix to cover. Make a bed of jicama on four plates, and top each with two avocado quarters. Sprinkle with onion. Serves 4.
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