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Jicama and California Avocado Salad

Jicama and California Avocado Salad


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Serving Size: 6

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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


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.

Recipe Tags

  • avocado salad
  • chef recipes
  • cinco de mayo
  • dairy free
  • jicama
  • mango
  • peanuts
  • vegan
  • vegetarian

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