Jicama, Avocado, and Orange Salad Recipe

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Chester Burke Modified: March 21, 2022
Jicama, Avocado, and Orange Salad Recipe

How To Make Jicama, Avocado, and Orange Salad

This salad recipe is full of textures that you’ll enjoy munching. Made of creamy avocados, juicy tomatoes, this sweet orange salad is for sure a must-try.

Preparation: 30 minutes
Cooking:
Total: 30 minutes

Serves:

Ingredients

  • 3navel oranges
  • 2tbsplime juice,freshly squeezed
  • 1tbspapple cider vinegar
  • 1tspagave syrup
  • 2tbspavocado oil,or extra virgin olive oil
  • ½tspKosher salt,plus more for finishing
  • pinchfreshly ground pepper
  • ¼cupmint,fresh chopped, plus more for garnish
  • lbsjicama,peeled, halved and cut into ¼ to ½-inch sticks
  • ¼cupred onion,thinly sliced
  • cupsCampari tomatoes,sliced
  • 1green leaf lettuce,washed and dried, optional
  • 2hass avocados,sliced or chopped

Instructions

  1. 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.

  2. Pick up the orange, and working over a small bowl, cut in between the membranes to release each orange segment.

  3. Set the segments aside and squeeze the nearly flesh-free membranes over the bowl to collect the juice.

  4. In the bowl with ¼ cup of orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint.

  5. 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.

  6. 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.

  7. Pour any remaining liquid in the bowl into a serving container for additional dressing, as needed. Serve immediately.

Nutrition

  • Calories: 244.72kcal
  • Fat: 14.85g
  • Saturated Fat: 2.03g
  • Monounsaturated Fat: 9.91g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 28.84g
  • Fiber: 12.67g
  • Sugar: 10.59g
  • Protein: 3.45g
  • Sodium: 170.48mg
  • Calcium: 70.02mg
  • Potassium: 749.02mg
  • Iron: 1.82mg
  • Vitamin A: 39.41µg
  • Vitamin C: 78.84mg
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