Total Time
20mins
Prep 20 mins
Cook 0 mins

From Good Food magazine’s Holiday Cookbook. This is an easy recipe for a Southwestern Thanksgiving menu. Fresh coriander is the same as fresh cilantro.

Ingredients Nutrition

Directions

  1. Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
  2. Pare jicama or trim radishes; cut into 1x1/4-inch strips.
  3. Toss avocados with lime juice in bowl.
  4. Place spinach, avocadoes, onion, and jicama in salad bowl.
  5. Whisk salad dressing again and drizzle over salad, tossing gently to coat.
  6. Garnish with pomegranate seeds, if desired, and serve.
Most Helpful

5 5

Delicious and a wonderful way to use up the avocados in the fridge. Skipped the tequila but added more lime juice (needed to use up some limes too) and the pomegranate seeds. Used the radish option (needed to also use up radishes) -- great way to clean out the fridge! Thanks for sharing!

5 5

We enjoyed this very tasty and unique salad. I have been wanting to try jicama and it is quite interesting. I used both radishes and jicama and of course, avocados and pomegranate seeds which are the star of the show. The dressing is tasty; although, I added additional lime juice to offset the oil -- will probably reduce the oil next time. I also added a tiny bit more sugar. Made for PRMR, January, 2013.