This salad pairs perfectly with tacos. It is light, but still a bit creamy due to the avocados. It has a little bite to it, sweetness and crunch from the jicama. It’s perfect to balance out the fattiness of any taco.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup sherry vinegar
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 small jicama, peeled and julienned
- 4 navel oranges, segmented
- 1/4 cup roughly chopped cilantro
- 1 jalapeño, seeded and minced
- 4 ripe avocados, halved, pitted, skinned and sliced
- Juice of 1 lime
- Flaky sea salt, for sprinkling
Instructions
- In a mixing bowl, whisk together the sherry vinegar and honey. Season with the kosher salt and black pepper then stream in the olive oil while whisking constantly. To the vinaigrette, fold in the jicama, orange segments, cilantro and jalapeño. Shingle the avocado slices on the bottom of a platter. Drizzle with the lime juice and sprinkle with the flaky sea salt. Spoon the jicama salad over the avocado, along with the vinaigrette. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 687 |
| Total Fat | 57 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 22 g |
| Sugar | 18 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 1164 mg |
Reviews
Loved, loved this! Creamy and crunchy!
Really nice! Like the crunch, acid and sweetness from oranges and dressing. Avocado is great in this. My picky guys ate it.
LOVE, LOVE, LOVE this salad!!!! I’ve made it numerous times. It goes with so many different dishes and is even good the next day when there is any leftover. Summery, light, refreshing!!!!
How can it be almost 700 calories per serving ??????
Signed,
Confused
Signed,
Confused
I made this salad for my family for dinner and everyone loved it. So refreshing and tasty!
Perfect summertime refreshing salad.
This is a delicious salad – so refreshing! Made it with the Birria tacos from the show but this salad would go with so much more! Definitely becoming my go to summer salad!
Loved this! Made exactly as recipe was written. And the beautiful part was the salad was still vibrant the next day for leftovers…..avocado still green with no discoloration and the jicama was still crunchy! Will be in our summer recipe rotation! Thank you Michael!
I also made this with the other dishes on the show and loved it. Everyone loved it. I did use cava vinegar instead of the sherry and used a little more honey and drizzled some of the juice from segmented oranges over. I felt it needed a little more sweetness on the jicama. It was so crisp and fresh to balance out those tacos! Love love it. Added to my repretoire.
This is a delicious salad! Only hard part is cutting the jicama. I made this along with the Birria tacos on the same episode and it was great. Thanks Michael! Love the show!