Avocado & Jicama Salad

1 small jicama (about 1 ½ cups jicama sticks),

½ cup red onions, finely chopped

1 small lemon, juiced

3 Tbsp balsamic vinegar

5 Tbsp olive oil

salt and pepper

2 ripe avocados

Jicama and red onion can be prepared ahead of time and covered and set in the refrigerator to chill.  Same goes with the dressing.  Do the following hours before planning to serve.  Note that the avocado must only be cut at the time of serving.  Peel jicama cut into ¼ inch slices and then into ¼ strips.  Finely chop the red onion.  In a small bowl whisk together the oil, vinegar, and salt and pepper, cover and set aside.  Peel avocado and cut lengthwise in half and then cut in half lengthwise again (4 wedges).  Pour lemon juice over the avocado.  Divide the jicama between 4 plates.  Place an avocado wedge on top of the jicama.  Pour dressing into the center of the avocado.  Sprinkle with the finely chopped red onion.  Immediately serve.