Salad: Mexico – Ensalada De Jícama Y Aguacate (Citrus Jicama and Avocado Salad with Lime-Chile Vinaigrette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (250 g) jicama, peeled and cut into thin matchsticks
1 large orange, segmented (reserve 1 tbsp (15 ml) juice)
1 cup (115 g) thinly sliced radishes
1 cup (120 g) Persian cucumber, thin half-moons
1 / 3 cup (40 g) thinly sliced red onion
1 ripe avocado, diced
1 / 4 cup (10 g) fresh cilantro leaves, roughly chopped
2 tbsp (30 g) toasted pepitas (pumpkin seeds)
1 tbsp (15 ml) crumbled cotija cheese (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) reserved orange juice
1 tsp (5 ml) honey or agave
1 / 2 tsp (2.5 ml) chili powder or Tajín
1 / 4 tsp (1.25 ml) ground cumin
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

2 cups (250 g) jicama, peeled and cut into thin matchsticks
1 large orange, segmented (reserve 1 tbsp / 15 ml juice)
1 cup (115 g) thinly sliced radishes
1 cup (120 g) Persian cucumber, thin half-moons
1 / 3 cup (40 g) thinly sliced red onion
1 ripe avocado, diced
1 / 4 cup (10 g) fresh cilantro leaves, roughly chopped
2 tbsp (30 g) toasted pepitas (pumpkin seeds)
1 tbsp crumbled cotija cheese (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) reserved orange juice
1 tsp honey or agave
1 / 2 tsp chili powder or Tajín
1 / 4 tsp ground cumin
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Toast pepitas in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; set aside to cool.
In a large bowl, combine jicama, orange segments, radishes, cucumber, and red onion.
In a small bowl, whisk together lime juice, reserved orange juice, honey, chili powder, cumin, and olive oil. Season with salt and pepper to taste.
Pour the vinaigrette over the jicama mixture and toss to coat. Let sit 5 minutes to lightly marinate.
Gently fold in avocado and cilantro. Adjust seasoning with additional lime, salt, or pepper as needed.
Top with toasted pepitas and cotija (if using). Serve chilled or at cool room temperature alongside the enchiladas.