Last week at a fiesta in Santa Barbara my friend Camilla made a killer batch of guacamole. Health-minded as always, rather than the traditional corn chips she served the dip alongside fresh, crunchy jicama spears. Jicama is a high fiber, low carb root vegetable native to Mexico. Tonight, inspired by Cam and our love for Mexican cuisine, I combined it with bib lettuce, avocado, grilled corn and red onion in a cilantro-lime dressing. Below is a photo of the giant jicama I bought before peeling and cutting it into matchsticks. 
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