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Jicama-Avocado Salad with Citrus Vinaigrette Yum
Light and refreshing salad with Jicama, Avocado and a citrus vinaigrette — perfect for summer entertaining.
Jicama-Avocado Salad with Citrus Vinaigrette
Course salad
Cuisine american
Prep Time
20 minutes

Servings
serving
Ingredients
For the Citrus Dressing:
  • 2 tbsp Orange juice
  • 2 tbsp Lime juice
  • ½ tsp Dijon mustard
  • 3 tbsp Oil
  • to taste Salt Pepper &
For the Salad:
  • 1 Jicama Medium , peeled and diced
  • 1 Avocado , peeled and thinly sliced
  • ½ cup Corn (par boiled if using fresh, thawed if using frozen)
  • 2 tbsps Red onion , finely chopped
  • ½ tsp Lemon zest
  • 2 tbsps Cilantro Parsley / , finely chopped
  • 1 tbsp Extra virgin olive oil (optional)
Course salad
Cuisine american
Prep Time 20 minutes
Servings
serving
Ingredients
For the Citrus Dressing:
  • 2 tbsp Orange juice
  • 2 tbsp Lime juice
  • ½ tsp Dijon mustard
  • 3 tbsp Oil
  • to taste Salt Pepper &
For the Salad:
  • 1 Jicama Medium , peeled and diced
  • 1 Avocado , peeled and thinly sliced
  • ½ cup Corn (par boiled if using fresh, thawed if using frozen)
  • 2 tbsps Red onion , finely chopped
  • ½ tsp Lemon zest
  • 2 tbsps Cilantro Parsley / , finely chopped
  • 1 tbsp Extra virgin olive oil (optional)
Jicama-Avocado Salad with Citrus Vinaigrette
Instructions
  1. Make the dressing: Whisk orange and lime juice with dijon mustard. Stream in oil, while whisking constantly to make a thick, creamy dressing. Season with salt & pepper.
  2. Make the Salad: Combine jicama, lemon zest, avocado and corn in a mixing bowl. Add 2~3tbsp dressing and mix well.
  3. Place half of the jicama mixture on a serving plate, top it with avocado slices. Drizzle the olive oil (if using) and more dressing. Garnish with chopped herbs and serve right away.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook ChallengeJune — Week 3‘.

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