Bright and Zesty Jicama Avocado Citrus Salad

Ingredients

- 1 medium jicama, peeled and diced
- 2 ripe avocados, peeled, pitted, and diced
- 2 large oranges, peeled and segmented
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper

Instructions

1. Prepare the Base:
Start with peeling the jicama. Use a sharp knife to cut away the tough skin, then slice it into bite-sized cubes. Place the diced jicama in a large mixing bowl.

2. Citrus and Avocado Preparation:
Carefully peel and segment the oranges, removing any seeds or pith. Dice the ripe avocados and add both to the mixing bowl with the jicama.

3. Add More Freshness:
Thinly slice the red onion and chop the cilantro leaves. Add these to the bowl along with the crumbled feta cheese. Gently toss the ingredients to combine without mashing the avocados.

4. Make the Dressing:
In a small bowl, whisk together the orange juice, lime juice, olive oil, apple cider vinegar, salt, and cayenne pepper until well emulsified. Adjust seasoning if necessary.

5. Dress the Salad:
Pour the prepared dressing over the salad. Use tongs to gently toss, ensuring an even distribution of the dressing throughout the ingredients.

6. Chill and Serve:
For best results, refrigerate the salad for about 10 to 15 minutes to allow flavors to meld together. Serve immediately afterwards as a refreshing lunch.

Total Time

PT20M
20 minutes

Type of Dish

Lunch

Keywords

Jicama salad, Avocado salad, Citrus salad, Healthy lunch, No-cook recipe, Fresh salad, Easy salad recipe, Light lunch, Citrus vinaigrette, Vegetarian lunch

Recipe Yield

Feeds 4 adults

Calories

Total: 820 calories

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