Avocado Salad with Mango and Jicama

Name: Avocado Salad with Mango and Jicama
Yield: Serves 6
Ingredients: 1/2 teaspoon, grated lemon zest plus 3 tablespoons juice; 1 tablespoon, minced shallot; 1/2 teaspoon, mayonnaise; , Salt and pepper; Pinch, cayenne; 3 tablespoons, extra-virgin olive oil; 3 , avocados, halved, pitted, and cut into 3/4-inch pieces; 2 , mangos, peeled, pitted, and cut in 1/2-inch pieces; 2 cups, jícama, peeled and cut into 2-inch-long matchsticks; 1/4 cup, chopped fresh basil; 1/4 cup, chopped fresh mint; 3 ounces, feta cheese, crumbled (3/4 cup)

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By Celeste Rogers

Appears in Cook's Illustrated September/October 2012

SERVES6

TIME25 minutes

WHY THIS RECIPE WORKS

Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunch...

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