Jicama-Avocado Salad

jicama-avocado salad

Looking for the perfect summer salad to take to an event or to share with your family and friends at home. OR perhaps, you will chose to eat it all on your own.


This may be your first experience with Jicama. So, let me share a bit about it! It is a root vegetable and part of the legume family. This is a vegetable that should be peeled before eating but can be eaten raw, which is how I eat it. The peel is NOT edible! Jicama has a crisp texture and the flavor is like nothing I’ve had before. I can tell you that it has a bit sweet fruity flavor! 🙂


When choosing a jicama, pick one that is hard and round. Jicama should be stored in a cool dry place, like potatoes. However, once it is peeled, it should be refrigerated.

Please note that this recipe is 1 serving and is incredibly delicious for lunch or anytime. Obviously if you are serving other dishes with recipe, it will serve more than 1 person. 🙂

Jicama-Avocado Salad (Ultimate Reset Recipe)
(1 serving)

1/2 tsp. Himalayan salt
1 Tbsp. pure maple syrup
2 Tbsp. fresh lime juice
1 1/2 tsp. extra-virgin olive oil
1/2 medium avocado, cut into chunks
1/2 medium jicama, peeled, cut into matchstick-sized pieces
2 Tbsp. chopped fresh cilantro

Combine salt, maple syrup, lime juice, and oil in a small bowl; mix well. Combine avocado, jicama, and cilantro in a medium bowl. Drizzle with dressing; toss gently to blend. Cover tightly and let marinate in refrigerator for 1 hour or longer before serving.

Serve over 2 cups of Romaine lettuce. 🙂


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