This salad is inspired by a dish I had several years ago at a Pan-Latin restaurant in NYC. The restaurant has since closed, but this salad continues to be a warm-weather staple.

Dreams are made of this combination: crunch of the jicama, creaminess of the avocado, sweetness of the orange, and juiciness of the tomato. Plus, the citrus vinaigrette with mint adds a brightness that brings all of the flavors together.

I’m using green leaf lettuce as a bed for this salad, but feel free to use a different lettuce of your choosing or none at all.


Jicama is a circular, nutrient-rich, starchy root vegetable native to Mexico. It’s slightly sweet and mild in flavor—like a cross between a water chestnut and an apple (it’s commonly eaten raw). You can find jicama year-round in the produce section of most supermarkets and Latin American markets.


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