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This recipe created by Chef Nyesha Arrington features a layered “stack” of seasoned California Avocados with…
Jicama and California Avocado Salad
Serves: 6
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Ingredients
(Yield: 7 cups) 2 lb. jicama, peeled and diced in 1-inch cubes 10 oz. mango 2 oz. freshly squeezed orange juice 2 Tbsp. salt 2 Tbsp. sugar 2 Fresh California Avocados*, sliced 5 oz. spicy peanuts 2 Tbsp. cilantro, choppedInstructions
To Assemble:
- Place the jicama, mango, orange juice, salt, and sugar in a large bowl. Mix to combine. Place about 1 cup of salad on each plate. Garnish each plate with the sliced avocado, spicy peanuts, and chopped cilantro. Serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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