This easy to prepare salad is a juxtaposition of many flavors; the sweet tart berries, the richness of the avocados, the heat and brightness of pickled jalapenos. Sliced jalapenos in brine are available in well stocked markets, but I pickle my own. This salad is a variation of the French Composed Salad, in which all the ingredients are dressed separately, then combined.

    Ingredients for the vinaigrette

  • 100 ml Stonehouse Imported White Balsamic Vinegar (1/3 c)
  • 2 cloves garlic, minced very fine
  • 300 ml Stonehouse Extra Virgin Persian Lime Oil (1 c)
  • Salt and freshly ground pepper to taste

    Ingredients for the Salad (four servings)

  • 300 g jicama, cut into thin matchsticks (10 ½ oz.)
  • 1/3 bunch cilantro
  • Sliced, pickled jalapenos to taste
  • 50 g red onion, sliced thin (1 ¾ oz.)
  • 1 ripe avocado, peeled and sliced
  • 4 strawberries, sliced

    Procedure for the Vinaigrette

  1. Combine the garlic, vinegar, salt and pepper in a bowl. Let stand for 5 to 10 minutes to allow the garlic to infuse the vinegar.
  2. Slowly and in a steady stream, whisk in the lime oil.

    Procedure for the Salad

  1. Toss the jicama in a little of the vinaigrette. Let sit in the fridge for 1 hour. This will allow the jicama to take on the lime flavor.
  2. Gently toss the avocado, strawberry and onion slices separately in the vinaigrette and set aside.
  3. Take the jicama out of the fridge and add the cilantro leaves. Toss once more.
  4. Arrange the jicama and cilantro on four plates. Garnish with the avocado, strawberry and onion slices. Add the sliced jalapeno peppers to serve and serve.