Mexican jicama and avocado salad

Prep 35 min
Total 35 min
Serves 4

Sometimes you just want a break from romaine. This crunchy, satisfying jicama and avocado salad packs plenty of colour and international flavour (and no lettuce).



3 tbsp
2 tsp
3 tbsp
2 tsp
Dijon mustard
2 tsp
1/2 tsp
1/2 tsp
500 g
jicama, peeled, quartered and thinly sliced
1 bunch
radishes, thinly sliced
avocado, cubed
1/2 cup
crumbled feta
1/3 cup
toasted pepitas
1/4 cup
diced onions
2 tbsp


  • SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
  • WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.



Calories 371
Protein 9 g
Carbohydrates 29 g
Fat 27 g
Fibre 11 g
Sodium 408 mg
Excellent source of vitamin C

How to segment an orange

Issue: April 2016

Written by:

Photo credit: Photo, Erik Putz.

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