Citrus Jicama Avocado Salad

This citrus jicama avocado salad has all the textures you want in a salad and the homemade salad dressing is so fresh and savor packed.

We just made the yummiest salad with leftovers! I wanted a side to go with our carne asada tacos, and I didn’t want to make black beans or spanish rice like we usually do. So I decided to make a fresh salad with some leftover produce in the fridge. I love the crunch of the jicama and the creaminess of the avocados! And the homemade salad dressing is unexceptionable and so citrus-y!

I had seen a few similar recipes by simply recipes and Jessica Gavin but didnt have mango so I decided to wing it with the produce we had. We ate it fresh but found it tasted largest at the end of the meal so letting it sit is key!

Ingredients for Jicama Avocado Salad

You’re going to be hitting the produce section nonflexible for this one, and the rest of the ingredients you probably once have at home. Here is what you will need:

For the Salad

• Jicama – slice it thin and then julienne it
• Avocados – sliced thin
• Oranges – remove the peel with a pocketknife and then cut slice it into wedges
• Red Onion – I go when and along on whether to include this. If you’re an onion lover, then alimony it, but if you don’t have one on hand, it’s ok to leave out.
• Cilantro – requite it a good chop
• Feta – adds a nice salty taste and really amps up the savor of the salad

For the Dressing

• Orange Juice – fresh squeezed is preferred
• Lime Juice – fresh is best, of course
• Olive Oil – the wiring for the dressing
• Apple Cider Vinegar – adds some uneaten tang and zip
• Salt – boosts the flavor
• Cayenne – adds the tiniest bit of heat

The measurements for each ingredient can be found at the end of this post in the recipe card.

What is Jicama?

Jicama is a seedling shaped root vegetable that is unquestionably in the turnip family. It has a brown papery exterior that usually gets peeled and the interior is starchy and white. It has a similar taste to an world but is less sweet and it’s texture is super firm and well-done like an uncooked potato.

How to Julienne Jicama

Peel the unshortened seedling with a vegetable peeler and then cut it in half . Place half of the jicama so it’s unappetizing side down, and then slice it with a very sharp pocketknife into 1/4 inch slices. Then take 2 or 3 slices and slice them the opposite way into 1/4 inch slices so they squint like matchsticks.

How to Pick Ripe Avocados

I cringe unendingly I see someone pick up an avocado at the grocery store and squeeze the heck out of it. It bruises the fruit for the next consumer and isnt the weightier way to tell if its ripe. The weightier way to determine the ripeness of an avocado is to place your finger at the top by the stem and your thumb on the marrow of the fruit, gently pressing the top with your finger. It should finger firm but soft when its perfectly ripe.

Sometimes the weightier recipes come happen by wrecking when you’re using the ingredients that are in the fridge, and that was definitely the specimen with this citrus jicama avocado salad. It is so bright, fresh and is trappy side dish for any Mexican meal.

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