JICAMA SLICES WITH AVOCADO AND CRAB SALAD
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
- Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
- Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.
AVOCADO AND JICAMA SALAD
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
- Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
- Whisk together vinegar, oil, and salt and pepper to taste.
- Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.
ORANGE-AVOCADO SALAD WITH JICAMA RECIPE
Take 15 minutes to make our Healthy Living Orange-Avocado Salad with Jicama Recipe. This Orange-Avocado Salad with Jicama Recipe is not to be missed.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
- Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
- Sprinkle with cilantro and reserved zest.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
- Line salad bowl (or individual plates) with lettuce leaves.
- Top with tomatoes and jicama slices.
- Add avocado and olives and then top with lime.
- Toss with dressing.
SPIRALIZED CUCUMBER AND JICAMA TOSTADA SALAD WITH AVOCADO
Amaze your friends with these easy-to-make spiralized veggies atop a creamy avocado-based tostada. Perfect for the summertime, paired with your favorite margarita. Change up the veggies or the dressing to suit your taste.
Provided by bd.weld
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
- Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 28.2 g, Fat 6.2 g, Fiber 9.8 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 141.1 mg, Sugar 4.9 g
AVOCADO & JICAMA SALAD
Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the top& bottom of the Jicama and pare off the brown skin.
- Cut into 1/4" slices and then cut into 1/4" strips.
- Chop the onion.
- Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
- Place a 1/2 Avocado on top of the Jicama.
- Pour dressing into the Avocado cavity.
- Sprinkle with chopped onion& serve.
JICAMA, SALMON AND AVOCADO SALAD
Add some crunch to your meal with our colorful Jicama, Salmon and Avocado Salad. This zesty salmon and avocado salad gets its boldly fresh flavors from Dijon mustard, grapefruit, avocado, red onion and more.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
- Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
- Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
- Top salads with fish fillets.
Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 29 g
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
More about "avocado jicama salad food"
AVOCADO, ORANGE AND JICAMA SALAD RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 6
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
- Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
ORANGE AND JICAMA SALAD WITH AVOCADO RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 4Total Time 20 minsCategory Side Dish
- Using a sharp knife, gently peel the rind from each orange. Try to remove as much of the white pith and orange rind as possible, while leaving the orange flesh. Then, use the knife to cut in between the orange membranes to release the orange segments. Add the orange segments to a large bowl and squeeze the leftover membranes over a small bowl to release the juice.
- To the freshly squeezed orange juice, add the apple cider vinegar, olive oil, a pinch of salt and freshly ground black pepper. Whisk well then taste for seasoning and adjust to your liking.
- Add jicama and avocado slices to the large bowl with orange segments. Pour over dressing and gently toss to coat.
JICAMA SALAD WITH MANGO, CUCUMBER, AVOCADO, LIME AND ...
From feastingathome.com
5/5 (6)Total Time 30 minsCategory VeganCalories 96 per serving
- Using a sharp veggie peeler, peel mangos and jicama. Slice mangos into ½ inch thick slices or wedges. Cut jicama into ¼ inch thick matchsticks about 2 inches long. Slice the cucumber in half, scoop out the seeds and cut into long strips, then cut into 2 inch matchsticks. Thinly slice the bell pepper into strips.
- Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl. Add salt and chili flakes and gently toss. Taste. Adjust lime, salt and chili flakes.
MANGO AVOCADO JICAMA SALAD RECIPE | 24BITE® RECIPES
From 24bite.com
5/5 (1)Total Time 35 minsCategory Salad, Side DishCalories 246 per serving
- Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
JICAMA AVOCADO SALAD - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Cuisine AmericanCategory Dinner, Lunch, Salad, Side DishServings 6Total Time 20 mins
AVOCADO, ORANGE, AND JICAMA SALAD - HAPPY BELLY AFTER
From happybellyafter.com
- With a sharp knife, trim the top and bottom of each orange. Next, place the orange on a cut end and slice the skin from its flesh in long strips. Holding the orange in your hand over a bowl, slice out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides.The wedges should come out easily, leaving only the membrane intact. Squeeze enough juice from membranes to measure 1⁄4 cup.
- Make the dressing. In a bowl, whisk together orange juice, curry powder, salt, cumin, agave, and vinegar. Add oil in a stream, whisking until emulsified.
- Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour dressing over and sprinkle with Tajin.
SUMMER TOMATO SALAD WITH JICAMA AND AVOCADO - FOOD …
From foodandwine.com
5/5 (1)Category SaladsServings 6-8Total Time 15 mins
MEXICAN JICAMA AND AVOCADO SALAD - CHATELAINE
From chatelaine.com
Servings 4Estimated Reading Time 50 secsCategory RecipesTotal Time 35 mins
10 BEST AVOCADO SALAD RECIPES - YUMMLY
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JICAMA SALAD WITH AVOCADO PUR?E | CANADIAN LIVING
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JICAMA AVOCADO CRAB AND BROWN RICE SALAD - MEAL PLANNING MAGIC
From mealplanningmagic.com
Reviews 12Servings 4Cuisine AmericanCategory Salad
- Cut up each crab stick into 5-6 small pieces (I cut them smaller b/c I wanted more chunks). Add to the bowl. Peel and cut up the jicama into small matchstick shapes or tiny dice.
- When the rice is cooked, turn it into a bowl to cool. When just slightly warm, add the mirin and vinegar and mix. Then add rice to the bowl with crab and vegetables. Just before serving, sprinkle the sesame seeds over the salad. It's a great side dish for Asian marinated meats or as a salad on it’s own!
CITRUS KALE SALAD WITH AVOCADO AND JICAMA - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (12)Total Time 20 minsCategory Appetizer, SaladCalories 395 per serving
- Slice the tops and bottoms from the grapefruit and oranges. Using a paring knife, cut away the skin, including the pith, from the citrus to reveal the flesh. Place the citrus on it’s side, and working from the top (or bottom) end, cut thin slices. Lay the citrus slices in a single row on your cutting board or another flat surface and sprinkle with salt. Set aside to allow the salt to work into the citrus while you prepare the rest of the salad, about 15-20 minutes.
- Prepare the vinaigrette. Zest the orange, then slice in half and juice into a small bowl. To the bowl, add the champagne vinegar, salt, and pepper. Whisk until combined. Slowly pour in the olive oil and whisk until emulsified.
- Using your paring knife, peel the jicama and slice in half. Set one half aside for another purpose. Slice the other half into quarters, and then julienne using a sharp knife or mandoline slicer.
- In a salad bowl, add the baby kale, jicama, parsley, and half the vinaigrette, then toss to combine. Transfer the dressed salad to a platter, or divide between four plates. Top the salad with the salted citrus slices and sliced avocado. Serve with additional dressing to taste. Serve immediately. The salad base and oranges can be stored separately in the fridge in a sealed container for up to 24 hours.
AVOCADO JICAMA CUCUMBER SALAD - VANILLA AND BEAN
From vanillaandbean.com
5/5 (2)Total Time 15 minsCategory Salad, SideCalories 196 per serving
- To prep the cucumber, leave the skin on if using an organic cucumber, otherwise peel the skin and discard. Slice the cucumber lengthwise, down the middle and scrape out the seeds (save these seeds and juice for a smoothie). Julienne the cucumber using a julienne cutter such as a mandoline or Julienne peeler. Place the veggies in a large mixing bowl. Peel the jicama with a large knife and julienne the Jicama. Alternatively, cut the cucumber and jicama into small cubes. Place into the bowl with the cucumbers.
- Mix the cucumber, jicama, cilantro, lime juice, salt, paprika and chili powder together. Chill for at least 30 minutes before serving. Just prior to serving, slice one avocado into bite size pieces and gently toss in the salad. Use the second avocado for garnish, slicing the avocado into long thin pieces or add more bite size pieces, if desired. Garnish with more cilantro.
AVOCADO JICAMA CUCUMBER SALAD - LIVELY TABLE
From livelytable.com
5/5 (5)Total Time 10 minsCategory Side DishCalories 97 per serving
AVOCADO AND JICAMA SALAD - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (1)Total Time 7 minsCategory Appetizer, Side DishCalories 380 per serving
- In a small bowl, whisk together sour cream, orange juice, lemon juice, sugar, olive oil, and lemon pepper. Season with salt.
KALE, JICAMA, AND ORANGE SALAD RECIPE - COOKING LIGHT
From cookinglight.com
Servings 8Calories 141 per servingTotal Time 14 mins
- Set orange rounds aside. Combine oil, orange juice, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk.
TOMATO-JICAMA SALAD WITH AVOCADO-CHIPOTLE DRESSING RECIPE ...
From eatingwell.com
Category Diabetic Low-Carb Vegetarian RecipesCalories 114 per servingTotal Time 25 mins
- To prepare dressing: Combine oil and garlic in a small skillet over medium-low heat. Let sizzle for 30 seconds, then transfer to a food processor or high-speed blender. Add avocado, cilantro, lime zest, lime juice, honey, ground chipotle to taste, salt, and pepper; process until smooth. Add water, 1 Tbsp. at a time, to achieve desired consistency.
- To prepare salad: Combine tomatoes and jicama in a large bowl. Add the dressing and toss to coat. Sprinkle with cilantro and pepitas. Serve immediately.
BROCCOLI SALAD WITH JICAMA AND AVOCADO DRESSING | WHOLE ...
From wholenewmom.com
Reviews 4Category SaladServings 8Estimated Reading Time 7 mins
AVOCADO, CITRUS, JICAMA, AND PERSIMMON SALAD RECIPE ...
From myrecipes.com
Servings 6Calories 267 per serving
- Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
- Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
JICAMA, AVOCADO, AND ORANGE SALAD RECIPE - RECIPES.NET
From recipes.net
- Prepare the oranges: Cut about an inch off the top and bottom of the oranges. Then, sitting each orange on its cut end, take your knife and follow the curve of the orange from top to bottom, slicing off the peel and pith as you go. When you finish, you should only see the exposed flesh of the orange. Pick up the orange, and working over a small bowl, cut in between the membranes to release each orange segment. Set the segments aside and squeeze the nearly flesh-free membranes over the bowl to collect the juice. In the end you want about 1/4 cup of orange juice. If your oranges produced more than a 1/4 cup of juice just drink the extra.
- Make the dressing: In the bowl with 1/4 cup orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint.
- Mix the salad: In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments. At this point, the salad can be covered and refrigerated until ready to serve, up to overnight.
- Assemble: When ready to serve, lay a bed of lettuce on your serving platter, and using a slotted spoon, top with the jicama salad. Arrange avocado on top, garnish with mint leaves, and sprinkle with salt.
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From foodchannel.com
Estimated Reading Time 2 mins
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From latourangelle.com
5/5 (1)Category <P>Salad</P>Servings 6Total Time 30 mins
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From californiaavocado.com
Servings 6Calories 200 per servingEstimated Reading Time 1 min
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Estimated Reading Time 1 min
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From punchfork.com
4.7/5 (66)Category Appetizer, Brunch, Lunch, Quick And EasyCuisine Latin AmericanTotal Time 30 mins
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