Citrus Jicama Avocado Salad – Oh sweet basil

The Citrus Jicama Avocado Salad has all the textures you want in a salad and the homemade salad dressing is so fresh and full of flavor.

We just made the most delicious leftover salad! I wanted a side to our carne asada tacos, and I didn’t want to make black beans or Spanish rice like we usually do. So I decided to make one fresh salad with some leftover produce in the fridge. I love the crunch of the jicama and the creaminess of the avocados! And the homemade salad dressing is light and so lemony!

I had seen a few similar recipes from Simply Recipes and Jessica Gavin but didn’t have mango so I decided to wing it with the produce we had. We ate it fresh but found it tasted better towards the end of the meal so letting it sit is important!

You’re going to hit the produce department hard on this one, and you probably already have the rest of the ingredients at home. Here’s what you need:

For the salad

• Jicama – Cut into thin slices and then cut into julienne
• avocados – thinly sliced
• oranges – Remove the peel with a knife and then cut into slices
• Red onion – I’m debating whether to include that. If you’re an onion lover then keep them, but if you don’t have any on hand it’s okay to leave them out.
• coriander – give it a good cut
• feta – adds a nice salty taste and enhances the flavor of the salad

For the dressing

• orange juice – Freshly pressed is preferred
• lime juice – fresh is best, of course
• olive oil – the basis for the dressing
• Apple Cider Vinegar -adds some extra pegs and zipper
• Salt – increases the taste
• cayenne – adds the tiniest bit of warmth

You can find the measurements for each ingredient in the recipe card at the end of this post.

What is Jicama?

Jicama is a bulbous root vegetable that actually belongs to the beet family. It has a brown, papery exterior that is usually peeled off, and the interior is starchy and white. It tastes similar to an apple but is less sweet and its texture is super firm and crunchy like an uncooked potato.

Like Julienne Jicama

Peel the whole onion with a vegetable peeler and then cut it in half. Place half of the jicama, flat side down, then use a very sharp knife to slice into 1/4-inch slices. Then take 2 or 3 slices and cut them upside down into 1/4 inch slices so they look like matchsticks.

How to choose ripe avocados

I cringe every time I see someone pick up an avocado at the grocery store and squeeze the hell out of it. It hurts the fruit for the next customer and isn’t the best way to tell if it’s ripe. The best way to determine the ripeness of an avocado is to place your finger on top of the stem and your thumb on the underside of the fruit and gently press the top with your finger. It should feel firm but soft when perfectly ripe.

Sometimes the best recipes happen by accident using ingredients that are in the fridge, and that was definitely the case with this one Citrus Jicama Avocado Salad. It’s so light, fresh, and a lovely accompaniment to any Mexican meal.

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