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Hearts of Palm-And-Jicama Salad
Ingredients
  • 1 (14.4-oz.) can hearts of palm, drained and rinsed
  • ¼ red onion, thinly sliced
  • 1 yellow bell pepper, diced
  • 1 jicama, peeled and cut into ⅛-inch strips
  • 1 jalapeño pepper, seeded and minced
  • ¼ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 1 avocado, diced
Steps
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