Jicama and California Avocado Salad

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Serves: 6
    (Yield: 7 cups)
lb.  jicama, peeled and diced in 1-inch cubes
10  oz.  mango
oz.  freshly squeezed orange juice
Tbsp.  salt
Tbsp.  sugar
  Fresh California Avocados*, sliced
oz.  spicy peanuts
Tbsp.  cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


To Assemble:

  1. 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.

Jack Schwartz

Recipe courtesy ofChef Jack Schwartz,Chef/Owner, Tacobar, San Francisco CA

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