Jicama Avocado Salad

Jicama, Mandarin and Avocado Salad

Jicama is one of my favorite veggies. Its crisp and refreshing crunch is always welcome in a salad or as a snack. But I admit I’ve never really thought to do a salad that featured this veggie as the star of the show, and this recipe was perfect for that. The crunch of the jicama is perfectly balanced with the creamy avocado, the sweet mandarin and the tangy lime juice. I was going to use fresh tangerines for this but realized that I couldn’t peel them and I didn’t have any larger oranges on hand so I made it work with canned mandarin oranges, but next time I will try it using fresh naval oranges. The canned mandarin oranges work quite well though especially if you need a recipe that’s quick and easy.

Jicama is an excellent source of dietary fiber. Jicama is incredibly versatile; its starchy, crisp root can be enjoyed raw or cooked in a variety of sweet and savory dishes. It stays crispy even when cooked making it great for stir-fry or other cooked dishes. It is rich in Vitamin C and antioxidants and very low in calories.

Jicama Avocado Salad

Jicama Mandarin Salad

 

Jicama, Mandarin and Avocado

Salad

  • 1 medium jicama, peeled and cut into 1/2″ cubes
  • 1 avocado, peeled and pitted and cut into 1/2″ cubes
  • 1 can mandarin oranges, drained (or 2 naval oranges, segmented and skin and pith removed)
  • 1 Tbs olive oil
  • juice of 1 lime
  • 1/4 cup sprouts
  • sea salt and fresh ground pepper to taste

In a bowl, gently fold together jicama, avocado and oranges.

In a small bowl, whisk together olive oil and lime juice. Pour evenly over jicama mixture, tossing very gently to coat. Serve sprinkled with sea salt, pepper and sprouts.

Jicama Mandarin and Avocado Salad

Jicama Salad

This Jicama, Mandarin and Avocado salad is so refreshing I think I will want to eat it every day during the summer. Today was actually so warm outside I didn’t need a coat! Almost unheard of in February, even in our mild Oregon climate. I love it! Hope you enjoy this salad as much as I did if you try it.

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge. Almost halfway to 50!

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Printable Version:

Jicama, Mandarin and Avocado Salad
 
Author:
Serves: 2-4
Ingredients
  • 1 medium jicama, peeled and cut into ½" cubes
  • 1 avocado, peeled and pitted and cut into ½" cubes
  • 1 can mandarin oranges, drained (or 2 naval oranges, segmented and skin and pith removed)
  • 1 Tbs olive oil
  • juice of 1 lime
  • ¼ cup sprouts
  • sea salt and fresh ground pepper to taste
Instructions
  1. In a bowl, gently fold together jicama, avocado and oranges.
  2. In a small bowl, whisk together olive oil and lime juice. Pour evenly over jicama mixture, tossing very gently to coat. Serve sprinkled with sea salt, pepper and sprouts.

 

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