Stuffed California Avocado with Jicama Salad

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Nutritional Highlights (per serving)

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13 g
Total Fat
9 g
Dietary Fiber
3 g
22 g
Total Carbs
 Stuffed California Avocado with Jicama Salad

Jicama is a crisp, white fleshed tuber with a savory flavor. Combined with corn, it plays well with the sweetness to bring balance. The avocado plays a huge role as it serves as the serving bowl as well as the creamy break that goes well with the sharpness of the dressing. 


Serves: 6
cups  jicama, peeled and cubed
  carrot, sliced
  radishes, thinly sliced
1 1/2  cups  sweet yellow corn, fresh or frozen*
1/2  cup  cilantro, finely chopped
Tbsp.  white wine vinegar
Tbsp.  lime juice
Tbsp.  canola oil
tsp.  chili powder
1/2  tsp.  sea salt
  ripe, Fresh California Avocados, peeled and halved

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


  1. Add the jicama, carrot, radishes, corn, cilantro, vinegar, lime juice, oil, chili powder and sea salt into a medium sized mixing bowl. Stir and make sure it is well mixed. Set aside and let it marinate for about 5 minutes.
  2. Add dressing on top of the vegetables that are in the medium sized bowl. Mix well and let marinate for about 5 minutes.
  3. Place the avocado halves on a plate, facing up*. Spoon a handful of the salad on top of the avocado, enough to fill in the pit gap. Garnish with extra cilantro. If using frozen corn, please set out to thaw for at least 10 minutes.

*If you are not consuming this salad right away, squeeze lemon juice on/around the avocado to keep it from turning brown, then wrap each avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets

Beverage Pairing: Pair with a California Sauvignon Blanc, Unoaked Chardonnay, or Dry Riesling.

**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.

Calories 200
Total Fat 13 g
Trans Fat 0 g
Saturated Fat 1.5 g
Unsaturated Fat 8 g
Polyunsaturated Fat 2 mg
Dietary Fiber 9 g
Protein 3 g
Total Carbs 22 g
Cholesterol 0 mg
Sodium 160 mg
Potassium 580 mg
Total Sugar 3 g

Vitamin A 2066 IU; Vitamin C 25 mg; Calcium 25 mg; Iron 1.1 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 40%; Vitamin C 40%; Calcium 2%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Manuel Villacorta, MS, RD

Manuel Villacorta, MS, RDN, is an internationally recognized, award-winning registered dietitian-nutritionist and author.

Villacorta is a well-respected and trusted voice in the health and wellness industry. He acted as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. His latest contribution was as leading nutrition expert for a series about Superfoods with National Geographic. He is an in-demand health and nutrition expert on radio shows and local and national television including National Geographic, The Today Show, Good Day New York, CNN, and ABC7 Eye Witness News.

He has served as national media spokesperson for The Academy of Nutrition and Dietetics (2010-2013) and acts as a national spokesperson who represents food commodities and recognized brands, including the California Avocado Commission.

Villacorta earned his Bachelor of Science in nutrition and physiology metabolism from the University of California, Berkeley and his Master of Science in nutrition and food science from California State University, San Jose. He has been the recipient of numerous prestigious awards for his research and contributions to the field of nutrition and dietetics.

Manuel is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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