I was looking on epicurious for good recipes with jicama, and I found this recipe. It looked great, and it has received rave reviews. I made it three times that week (using the entire large jicama). This salad is flavorful, unique, and really nice for a summer day! Without the avocado, it also can hold up two days–nice if you need to make something a day early. 

Jicama Chopped Salad with Salsa Verde Dressing

For dressing:

• 3 tomatillos, husked, quartered
• 1/3 cup (lightly packed) cilantro
• 5 tablespoons fresh lime juice
• 1 teaspoon chopped jalapeño chili
• 1 garlic clove, peeled
• 6 tablespoons vegetable oil
• 1/2 cup finely chopped green onions

For salad:

• 2 1/2 cups chopped romaine lettuce
• 2 cups chopped green cabbage
• 3/4 cup chopped seeded tomatoes
• 3/4 cup chopped peeled jicama
• 3/4 cup fresh corn kernels
• 1 avocado, pitted, peeled, diced
• 1/4 cup feta cheese, crumbled
• Corn tortilla chips (optional)