California Avocado season has ended.

Jicama and California Avocado Salad

Total time:


Prep time:


Cook time:


Jicama and California Avocado Salad



Serves: 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


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.

About the author

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


(2 Ratings)