This citrus jicama avocado salad has all the textures you want in a salad and the homemade salad dressing is so fresh and flavor 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 bright and so citrus-y!
I had seen a few similar recipes by simply recipes and Jessica Gavin but didn’t have mango so I decided to wing it with the produce we had. We ate it fresh but found it tasted better 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 hard for this one, and the rest of the ingredients you probably already 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 knife and then cut slice it into wedges
- Red Onion – I go back and forth on whether to include this. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s ok to leave out.
- Cilantro – give it a good chop
- Feta – adds a nice salty taste and really amps up the flavor of the salad
For the Dressing
- Orange Juice – fresh squeezed is preferred
- Lime Juice – fresh is best, of course
- Olive Oil – the base for the dressing
- Apple Cider Vinegar – adds some extra 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 bulb shaped root vegetable that is actually 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 apple but is less sweet and it’s texture is super firm and crisp like an uncooked potato.
How to Julienne Jicama
Peel the entire bulb with a vegetable peeler and then cut it in half . Place half of the jicama so it’s flat side down, and then slice it with a very sharp knife into 1/4 inch slices. Then take 2 or 3 slices and slice them the opposite way into 1/4 inch slices so they look like matchsticks.
How to Pick Ripe Avocados
I cringe anytime 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 customer and isn’t the best way to tell if it’s ripe. The best way to determine the ripeness of an avocado is to place your finger at the top by the stem and your thumb on the bottom of the fruit, gently pressing the top with your finger. It should feel firm but soft when it’s perfectly ripe.
Sometimes the best recipes come happen by accident when you’re using the ingredients that are in the fridge, and that was definitely the case with this citrus jicama avocado salad. It is so bright, fresh and is beautiful side dish for any Mexican meal.
Citrus Jicama Avocado Salad
- 1 Small Jicama, sliced thin and then cut julienne
- 2 Avocados, sliced
- 3 Oranges, peeled with a knife and cut into wedges
- 2 Tablespoons Red Onion , diced
- 1/3 Cup Cilantro, chopped
- 1/3 Cup Feta, (use the brick and crumble it yourself. It’s waaaay better)
For the Dressing
- 2 Tablespoons Orange Juice
- 2 Tablespoons Lime Juice
- 2 Tablespoons Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1/2 teaspoon Salt, or to taste
- Dash Cayenne
- Combine everything in a bowl.
- Whisk together the dressing and pour over the salad.
- Toss to coat and set in the fridge for 15-20 minutes.
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