Jicama and California Avocado Salad

Serves: 6


(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, chopped

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.