Avocado and Jicama Salad

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Avocado and Jicama Salad

Avocado and Jicama Salad
Servings 4


  • 1 medium - large jícama
  • 2 ripe avocados
  • juice of 1 lime
  • 3 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 small red onion minced


  • 1. Peel the jícama by cutting off the top and bottom, and peeling with a potato peeler. Peel the stringy outside off the jicama. Cut into 1/4-inch-thick slices, then cut the slices into thin strips. Place in a bowl.

    2. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados. Squeeze lime juice over avocados to prevent browning and to add flavor; set aside.

    3. Whisk together balsamic vinegar, oil, and salt and pepper to taste. Pour dressing over jicama and mix to cover.

    4. Make a bed of jícama on four plates, and top each with two avocado quarters. Sprinkle with onion.

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