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SuperSimple RECIPES


From the recipe box of travel writer Carole Terwilliger Meyers.
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Chef Laura Braley at Arguello restaurant in San Francisco shared with me her recipe for this delicious and beautiful salad.  I enjoyed it so much at a festive Christmas dinner there a few years ago soon after the restaurant opened.  I’ve made some changes based on my own kitchen skills and taste.  I plan to try it next time with an orange. This video on how to cut up a jicama is worth watching. 

cup pumpkin seeds
1 jalapeno, thinly sliced
1 tsp. ground coriander
tsp. ground cumin
1 tablespoon olive oil
Toast in an iron skillet or saute pan.  Set aside to cool. 

medium jicama, peeled and cut into either 2-inch slices or small cubes
1 grapefruit, peeled and with white membrane removed
Place in a serving bowl. 

2 avocados, sliced
Place on top of jicama and grapefruit.  Sprinkle over with the pumpkin seed mixture. 

juice of lime or Meyer lemon.
Sprinkle over.

cup fresh cilantro leaves
Sprinkle over top.

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