Avocado & Jicama Salad

READY IN: 15mins
Recipe by Bergy

Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe

Top Review by SwoR8193

Oh Miss Bergy!! I did make your Avocado & Jicama Salad. My computer crashed and I had to do it by memory. I didn't mess it up except for the small dash of sugar because I had a faulty memory that recalled sugar. Knowing I like the sour more than the sweet kept me from going overboard with it. I will leave that out next time, even though I like it with the sugar. I have really enjoyed getting to know the Jicama flavor and texture. This is a great way to enjoy it.

Ingredients Nutrition


  1. Remove the top& bottom of the Jicama and pare off the brown skin.
  2. Cut into 1/4" slices and then cut into 1/4" strips.
  3. Chop the onion.
  4. Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
  5. Place a 1/2 Avocado on top of the Jicama.
  6. Pour dressing into the Avocado cavity.
  7. Sprinkle with chopped onion& serve.

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