As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Here’s how to make a super-satisfying one.

1/2 cup matchstick-cut jicama. 1/3 cup thinly sliced radishes. 1 medium avocado, cut crosswise into 1/3-inch-thick slices. 1/4 cup extra-virgin olive oil. 3 tablespoons fresh lime juice. 1 1/2 ...

medium jicama (about 14 oz), peeled and cut into matchsticks (about 4 cups) 1/2 c. cilantro, chopped. 2. ripe Hass avocados. 1. serrano chile, finely chopped, plus slices for serving. 3.

6) Prepare the Jicama Slaw: In a medium bowl, toss the julienned jicama and shredded red cabbage with chopped cilantro, lime juice, olive oil, and a pinch of salt. Mix well and set aside.

Jicama can be grown in large pots as part of a vegetable container garden. Any pot must be at least 12-16 inches in diameter ...

Bring a medium pot of salted water to a boil. Add the rice to the boiling water as you would pasta. Cover and cook in the boiling water for about 30 minutes or until the rice is tender.

In large bowl, whisk together canola oil, lime zest and juice, honey, and 1/8 tsp salt. Fold in jicama and cilantro. Scoop avocado flesh into medium bowl and coarsely mash, then fold in chopped ...