(This recipe has been archived on the website, but I am keeping the printer-friendly recipe here in case some people were fans of the recipe.)


  • zest and juice from one large lime (plus more lime juice for seasoning the finished salad if desired.)
  • 2 medium avocados, diced
  • 2 cups peeled and diced jicama (cut into half-inch squares)
  • 1 cup cherry or grape tomatoes, sliced in half
  • 1/4 cup thinly sliced green onion (sliced on the diagonal)
  • 1/3 cup crumbled Feta cheese
  • salt, to taste


  1. Zest the skin of the lime and squeeze the juice into a bowl that’s large enough to hold all the salad ingredients.
  2. Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.
  3. Peel the jicama  and cut it up into half-inch slices.  (To make the jicama easier to peel, I slice it into the thickness I want and then peel around the edge of the slices.)
  4. Toss the jicama cubes into the avocado/lime mixture.
  5. Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.
  6. Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.
  7. Crumble enough Feta to make 1/3 cup of crumbled Feta.
  8. Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.
  9. Taste to see if you want a little more lime juice, season to taste with salt, and serve.



I usually never refrigerate salads with tomatoes, but I was pleasantly surprised that this was still quite good after one night in the refrigerator. (It didn’t last another night though, so don’t refrigerate too long.)

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