Jicama And Avocado Salad Recipes

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PAPAYA, JICAMA, AND AVOCADO SALAD



Papaya, Jicama, and Avocado Salad image

This chunky and crunchy salad is served more as a condiment than a separate course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
  • In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

AVOCADO & JICAMA SALAD



Avocado & Jicama Salad image

Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 small jicama (Apprx 1 1/2 cups Jicama sticks)
1/2 cup red onion, finely chopped
1 lemon, juice of
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil (I use Lite)
salt and pepper
2 ripe avocados

Steps:

  • Remove the top& bottom of the Jicama and pare off the brown skin.
  • Cut into 1/4" slices and then cut into 1/4" strips.
  • Chop the onion.
  • Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
  • Place a 1/2 Avocado on top of the Jicama.
  • Pour dressing into the Avocado cavity.
  • Sprinkle with chopped onion& serve.

JICAMA AND AVOCADO SALAD WITH LIME DRESSING



Jicama and Avocado Salad With Lime Dressing image

Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)

Provided by ellie_

Categories     Lime

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 tablespoons lime juice
1 tablespoon orange marmalade or 1 tablespoon lime marmalade
1 teaspoon lime peel, grated
1/2 teaspoon salt
1 dash hot pepper sauce
5 tablespoons olive oil
1 head romaine lettuce
1 (1 lb) jicama, halved lengthwise, peeled and cut into 1/8-inch thick slices
12 cherry tomatoes
2 avocados, peeled, pitted and diced
12 nicoise olives
1 lime, peeled and diced

Steps:

  • In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
  • Line salad bowl (or individual plates) with lettuce leaves.
  • Top with tomatoes and jicama slices.
  • Add avocado and olives and then top with lime.
  • Toss with dressing.

SPIRALIZED CUCUMBER AND JICAMA TOSTADA SALAD WITH AVOCADO



Spiralized Cucumber and Jicama Tostada Salad with Avocado image

Amaze your friends with these easy-to-make spiralized veggies atop a creamy avocado-based tostada. Perfect for the summertime, paired with your favorite margarita. Change up the veggies or the dressing to suit your taste.

Provided by bd.weld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 13

1 jicama, cut into spirals
1 English cucumber, cut into spirals
½ red onion, cut into spirals
2 mini sweet bell peppers, cut into matchstick pieces
1 large jalapeno, cut into spirals
1 lime, juiced
1 tablespoon avocado oil
2 avocados, mashed
1 pinch garlic salt, or to taste
4 prepared tostada shells
10 grape tomatoes, halved
¼ cup chopped cilantro
1 lime, cut into wedges

Steps:

  • Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
  • Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 28.2 g, Fat 6.2 g, Fiber 9.8 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 141.1 mg, Sugar 4.9 g

AVOCADO AND JICAMA SALAD



Avocado and Jicama Salad image

Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 small jicama
2 ripe avocados
Juice of 1 lemon
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 small red onion, minced

Steps:

  • Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
  • Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
  • Whisk together vinegar, oil, and salt and pepper to taste.
  • Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.

JICAMA, SALMON AND AVOCADO SALAD



Jicama, Salmon and Avocado Salad image

Add some crunch to your meal with our colorful Jicama, Salmon and Avocado Salad. This zesty salmon and avocado salad gets its boldly fresh flavors from Dijon mustard, grapefruit, avocado, red onion and more.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 Tbsp. GREY POUPON Dijon Mustard
3/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
6 skinless salmon fillets (1-1/2 lb.)
1 pkg. (5 oz.) mixed baby spinach and arugula salad greens
2 avocados, chopped
1 small jicama, peeled, cut into thin matchlike sticks
1 cucumber, chopped
1 red grapefruit, peeled, sectioned
1 small red onion, sliced

Steps:

  • Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
  • Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
  • Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
  • Top salads with fish fillets.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 29 g

AVOCADO, ORANGE, AND JíCAMA SALAD



Avocado, Orange, and Jícama Salad image

Categories     Salad     Quick & Easy     Orange     Avocado     Fall     Jícama     Gourmet

Yield Serves 4

Number Of Ingredients 9

3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jícama (about 3/4 pound)
2 firm-ripe California avocados

Steps:

  • With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
  • Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

JICAMA AND AVOCADO SALAD



Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

  • Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
  • Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

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Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint. Toss until coated. …
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JICAMA SALAD WITH MANGO, CUCUMBER, AVOCADO, LIME …
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  • Using a sharp veggie peeler, peel mangos and jicama. Slice mangos into ½ inch thick slices or wedges. Cut jicama into ¼ inch thick matchsticks about 2 inches long. Slice the cucumber in half, scoop out the seeds and cut into long strips, then cut into 2 inch matchsticks. Thinly slice the bell pepper into strips.
  • Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl. Add salt and chili flakes and gently toss. Taste. Adjust lime, salt and chili flakes.


JICAMA AVOCADO SALAD - GREAT GRUB, DELICIOUS TREATS
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TOMATO-JICAMA SALAD WITH AVOCADO-CHIPOTLE DRESSING …
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  • To prepare dressing: Combine oil and garlic in a small skillet over medium-low heat. Let sizzle for 30 seconds, then transfer to a food processor or high-speed blender. Add avocado, cilantro, lime zest, lime juice, honey, ground chipotle to taste, salt, and pepper; process until smooth. Add water, 1 Tbsp. at a time, to achieve desired consistency.
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AVOCADO, ORANGE AND JICAMA SALAD RECIPE - MB …
Working over a small bowl, cut in between the membranes to release the sections. Advertisement. Step 2. Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar ...
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  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
  • Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.


JICAMA, AVOCADO, AND ORANGE SALAD RECIPE | RECIPES.NET
2021-03-29 In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments. When ready to serve, lay a bed of lettuce on your …
From recipes.net
  • Prepare the oranges: Cut about an inch off the top and bottom of the oranges. Then, sitting each orange on its cut end, take your knife and follow the curve of the orange from top to bottom, slicing off the peel and pith as you go. When you finish, you should only see the exposed flesh of the orange. Pick up the orange, and working over a small bowl, cut in between the membranes to release each orange segment. Set the segments aside and squeeze the nearly flesh-free membranes over the bowl to collect the juice. In the end you want about 1/4 cup of orange juice. If your oranges produced more than a 1/4 cup of juice just drink the extra.
  • Make the dressing: In the bowl with 1/4 cup orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint.
  • Mix the salad: In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments. At this point, the salad can be covered and refrigerated until ready to serve, up to overnight.
  • Assemble: When ready to serve, lay a bed of lettuce on your serving platter, and using a slotted spoon, top with the jicama salad. Arrange avocado on top, garnish with mint leaves, and sprinkle with salt.


JICAMA AND AVOCADO SALAD RECIPES
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AVOCADO JICAMA SALAD RECIPES
Steps: Remove the top& bottom of the Jicama and pare off the brown skin. Cut into 1/4" slices and then cut into 1/4" strips. Chop the onion. Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
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JICAMA, AVOCADO, AND ORANGE SALAD RECIPE - SIMPLY …
2020-06-14 In the bowl with 1/4 cup orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint. Kalisa Marie Martin. Mix the salad: In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments.
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