Jicama avocado and orange salad

Jícama, Avocado and Orange Salad

Submitted by: Roy Harland

A festive salad of jícama, sweet orange, creamy avocado and chewy California raisins.




    • 1/4 cup extra virgin olive oil
    • 1/4 cup honey
    • 1/3 cup fresh lime or lemon juice
    • 1/2 teaspoon chili powder
    • Kosher or sea salt and freshly ground pepper
    • 1 red jalapeño chili pepper, very thinly sliced (optional)


    • 2 large navel oranges
    • 2 ripe, but still firm avocados
    • 1 pound jícama
    • 1/2 cup California raisins
    • 1/2 cup chopped cilantro



    Whisk to combine first 5 dressing ingredients. Season with salt and pepper, to taste. Set aside.


    With a sharp paring knife, peel the oranges and remove the white layer of pith. Cut oranges into 1/4-inch rounds. Halve the avocados and remove the seed. Using a large spoon, carefully scoop out the avocado halves and cut into thin, uniform slices. Arrange the avocado and orange slices, overlapping, around each of 6 salad plates. Drizzle with a little of the dressing. Peel the jícama and cut it into 1/8-inch slices, then cut the slices into 1/8-inch matchsticks. Toss the jicama with the raisins, cilantro and remaining dressing. Mound the mixture in the center of each salad.

    Nutrition Facts Per Serving

    Calories 330 (50% from fat); Total Fat 20g (sat 3g, mono 14g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 41g; (Dietary Fiber 10g; Sugars 28g; ); Iron 3mg; Sodium 15mg; Calcium 52mg; Potassium 762mg

    This recipe is found in the following categories:

    Special Diet

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