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JICAMA AND CALIFORNIA AVOCADO SALAD
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Jicama and California Avocado Salad

Author: Recipe courtesy of Chef Jack Schwartz, Chef/Owner, Tacobar, San Francisco CA

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Ingredients

  • 0.000
    (Yield: 7 cups)
  • 2.000 2 lbs.
    jicama, peeled and diced in 1-inch cubes
  • 10.000 10 oz.
    mango
  • 2.000 2 oz.
    freshly squeezed orange juice
  • 2.000 2 Tbsp.
    salt
  • 2.000 2 Tbsp.
    sugar
  • 2.000 2
    Fresh California Avocados*, sliced
  • 5.000 5 oz.
    spicy peanuts
  • 2.000 2 Tbsp.
    cilantro, chopped

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Instructions

To Assemble:

  1. Place the jicama, mango, orange juice, salt, and sugar in a large bowl. Mix to combine. Place about 1 cup of salad on each plate. Garnish each plate with the sliced avocado, spicy peanuts, and chopped cilantro. Serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

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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