Avocado, Orange And Jicama Salad – a delicious recipe with jicama, oranges, jalapeno jelly, avocado, cilantro, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
2
Chop strips onto 2 inch sticks, place in a medium bowl.
3
Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
4
Add sections and juice into bowl with jicama.
5
Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
6
Pour jelly/juice over jicama and orange sections.
7
Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
8
Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
9
May be served over greens.
33
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups jicama, 2 large oranges, 2 tablespoons jalapeno jelly, 1 large Hass avocado, and more.
Yes, Avocado, Orange And Jicama Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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