Avocado and Jicama Salad

Avocado Jicama Salad
Christina Holmes
  • Yield: 4 to 6 servings
  • Prep: 10 mins


2 ripe avocados
1/2cup thinly sliced jicama
1/4 cup thinly sliced radish
3tablespoons hulled pumpkin seeds, lightly toasted
1/4cup light sour cream
1/4cup fresh orange juice
2tablespoons fresh lime juice
3tablespoons sugar
2tablespoons olive oil
kosher salt and freshly ground black pepper
1/4cup pomegranate seeds


  1. Cut the avocados in half lengthwise and remove the pits.
  2. Score the flesh into a cross-hatch pattern and scoop it out using a large spoon.
  3. Place the avocados in a medium bowl. Add the jicama, radish, and pumpkin seeds.
  4. In a serving bowl, whisk together the sour cream, orange juice, lime juice, sugar, and olive oil.
  5. Transfer the vegetables to the bowl with the dressing and toss well.
  6. Season with salt and pepper, garnish with the pomegranate seeds for texture and color, and serve.

Recipe from Healthy Latin Eating by Angelo Sosa & Angie Martinez (Kyle Books, 2015)