Stuffed California Avocado with Jicama Salad

Total Time: 15 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

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

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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. 

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Serves: 6

3 cups jicama, peeled and cubed 1 carrot, sliced 3 radishes, thinly sliced 1 1/2 cups sweet yellow corn, fresh or frozen* 1/2 cup cilantro, finely chopped 2 Tbsp. white wine vinegar 2 Tbsp. lime juice 1 Tbsp. canola oil 1 tsp. chili powder 1/2 tsp. sea salt 3 ripe, Fresh California Avocados, peeled and halved
  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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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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