Teresa's Recipes
Refreshing Jicama and Avocado Salad
Dive into a vibrant and refreshing Jicama and Avocado Salad that marries the crisp, crunchy texture of jicama with the creamy richness of avocado. Tossed in a zesty lime dressing, this salad is perfect for summer picnics, barbecues, or as a light, healthy side dish any time of year. Originating from Mesoamerican cultures, jicama has been enjoyed for centuries, bringing a unique flavor profile and crunch to dishes. This salad embodies the spirit of fresh, wholesome ingredients and the joy of sharing food with loved ones.
Ingredients
- 2 cups, peeled and julienned Jicama
- 2, diced Avocado
- 1 cup, diced Red bell pepper
- 1/2 cup, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 3 tablespoons, freshly squeezed Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 180
- Fat: 12g
- Carbs: 18g
- Protein: 3g
- Sodium: 150mg
- Sugar: 4g
Instructions
- Start by preparing the jicama. Peel it and cut it into thin julienne strips or matchsticks.
- In a large mixing bowl, combine the julienned jicama, diced avocado, diced red bell pepper, thinly sliced red onion, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined to make the dressing.
- Pour the lime dressing over the salad mixture and gently toss to coat all the ingredients evenly without mashing the avocado.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled as a refreshing side or light meal. Enjoy!
Tips
- For an added crunch, consider adding toasted pumpkin seeds or walnuts.
- If you prefer a spicier kick, add diced jalapeño to the salad mix.
- This salad pairs beautifully with grilled chicken or fish for a complete meal.