It Citrus jicama avocado salad It has all the textures you want in a salad and Homemade salad dressing It is so fresh and full of flavor.
We just made the most delicious salad with leftovers! I wanted a side dish for our carne asada tacos, and I didn’t want to make black beans or Spanish rice like we usually do. So I decided to do a Fresh salad With some leftover produce in the fridge. I love the crunchiness of the jicama and the creaminess of the avocado! And the homemade salad dressing is bright and so rich in citrus!
I have seen some similar recipes by Just recipes and Jessica Gavin But I didn’t have a mango so I decided to wing it with the produce we have. We ate it fresh but found it tastes better at the end of the meal so letting it sit is key!
You are going to hit hard in this produce section, and you probably already have the rest of the ingredients at home. Here’s what you’ll need:
For the salad
- Jicama – Slice it into thin slices and then score it
- Avocados – Thinly sliced
- Oranges – Remove the peel with a knife and then slice it
- red onion – I’m going back and forth on whether to include it. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s okay to leave.
- coriander – Give it a good chop
- Peta – Adds a nice salty taste and really enhances the taste of the salad
for the dressing
- Orange Juice – Freshly squeezed is best
- Lime juice – Fresh is best, of course
- Olive oil – the base for the sauce
- Apple vinegar – Adds some extra tang and zip
- Salt – Increases the taste
- cayenne – Adds a little heat
The measurements for each ingredient can be found at the end of this post on the recipe card.
What is Jicama?
Jicama is a tuber-shaped root vegetable that is actually in the turnip family. It has a brown papery exterior that usually peels off and a starchy, white interior. It has a similar taste to an apple but is less sweet and its texture is super firm and crunchy like an uncooked potato.
How to Julian Jicama
Peel the whole bulb with a vegetable peeler and then cut it in half. Place half of the jicama flat side down, then slice it with a very sharp knife into 1/4-inch slices. Then take 2 or 3 slices and slice them in the opposite direction into 1/4 inch slices so they look like matchsticks.
How to choose a ripe avocado
I cringe every time I see someone pick up an avocado at the grocery store and squeeze the hell out of it. This damages the fruit for the next customer and is not the best way to tell if it is ripe. The best way to determine the ripeness of an avocado is to place your finger on the top near the stem and your thumb on the bottom of the fruit, gently pressing the top with your finger. It should feel firm but soft when fully ripe.
Sometimes the best recipes happen by accident when you use ingredients that are in the fridge, and that was definitely the case with this one Citrus jicama avocado salad. It’s so bright, fresh and makes a beautiful addition to any Mexican meal.
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Mix everything in a bowl.
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Whisk together the sauce and pour over the salad.
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Throw in the coating and place in the refrigerator for 15-20 minutes.
Calories: 373KKL
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