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Jícama, Avocado and Orange Salad

Jícama, Avocado and Orange Salad
  • Duration
  • Prep Time
  • 6 ServingsServings


  • Dressing
  • 1/4 c. extra virgin olive oil
  • 1/4 c. honey
  • 1/3 c. fresh lime or lemon juice
  • 1/2 tsp. chili powder
  • Kosher or sea salt and freshly ground pepper
  • 1 red jalapeño chili pepper, very thinly sliced (optional)Salad
  • 2 large navel oranges
  • 2 ripe, but still firm avocados
  • 1 lb. jícama
  • 1/2 c. California raisins
  • 1/2 c. chopped cilantro



1 Dressing

2 Whisk to combine first 5 dressing ingredients. Season with salt and pepper, to taste. Set aside.

3 Salad

4 With a sharp paring knife, peel the oranges and remove the white layer of pith. Cut oranges into 1/4-inch rounds.

5 Halve the avocados and remove the seed. Using a large spoon, carefully scoop out the avocado halves and cut into thin, uniform slices.

6 Arrange the avocado and orange slices, overlapping, around each of 6 salad plates. Drizzle with a little of the dressing.

7 Peel the jícama and cut it into 1/8-inch slices, then cut the slices into 1/8-inch matchsticks.

8 Toss the jicama with the raisins, cilantro and remaining dressing. Mound the mixture in the center of each salad.

Source: Chef Roy Harland and California Raisin Marketing Board