Ingredients for Avocado Jicama Salad
- 1 small jicama
- 1/2 red onion
- 0 Lemon, Juice Of
- 0 Balsamic Vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt and 1/4 teaspoon fresh ground black pepper
- 2 ripe avocados
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
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How to Make Avocado Jicama Salad
- Choose a firm jicama with tight, unwrinkled skin and pure white flesh. Peel and dice the jicama into ½-inch pieces.
- Select green avocados 2-3 days before preparing the salad. Store them in a paper bag in a cupboard to allow them to ripen perfectly until they turn dark green, almost black.
- Once ripe, cut the avocados in half, remove the pit, and dice into ½-inch pieces.
- Finely chop the red onion.
- Combine the diced jicama, avocado, red onion, cilantro, lime juice, and olive oil in a medium-sized bowl.
- Gently toss to combine. Season with salt and pepper to taste.
- Serve immediately or chill for later. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
22g
Carbs
7g
