Cross-Cultural Jicama Avocado Salad

This Cross-Cultural Jicama Avocado Salad with tomato, lime, and Feta was inspired by a recipe from a reader, and we loved the flavors. And jicama is low in carbs; use fewer tomatoes if you want to reduce the carbs even more.

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This Cross-Cultural Jicama Avocado Salad also has tomatoes, lime, and Feta and was inspired by a salsa recipe from a leader named Lisa. I fell in love with the combination of flavors in the salsa and immediately started thinking about what else I could add to this to make it more of a salad.

When I go to Mexico I always love the pieces of jicama with fresh lime juice, so jicama seemed like something that would be a lovely addition. It added a nice crunch, and jicama is such a low-carb vegetable that I’m happy about thinking of more ways to use it. The resulting salad was definitely a keeper, at least based on my tastebuds!

This is a delicious option for a meatless lunch, and I would happily gobble up a bowl of this and be very satisfied. And this would also be great as a side salad for summer dinners; enjoy!

What ingredients do you need for this salad?

• one large lime (or use fresh-frozen lime juice)
• avocados
• jicama
• cherry tomatoes
• green onion
• Feta cheese
• salt, to taste

What is Jicama?

Jicama is a root vegetable that’s common in Mexico and all over Latin America. The flavor is mild and slightly sweet, and jicama is delightfully crunchy. Jicama is high in fiber and nutrient-dense, which makes it a good choice for low-carb diets, and it stays good in the fridge without turning brown, which makes it easy to use.

More ways to eat Jicama:

I love to eat jicama sliced in sticks and used to scoop up Grandma Denny’s Homemade Ranch Dip, Guacamole, or Easy Avocado Sauce. And of course, one of the best ways to eat it is with a sprinkle of spicy Tajin Seasoning (affiliate link) which is how it’s served all over Mexico as a delicious street food.

How to make this Jicama Avocado Salad:

(Scroll down for complete recipe with nutritional information.)

1. Zest and juice one large lime into a bowl large enough to hold all the salad ingredients.
2. Then dice two avocados into the bowl and toss them with the juice.
3. Cut up enough jicama to make 2 cups of jicama diced into half-inch squares.
4. (Jicama can be hard to peel, but if you slice it and then peel around the edge of the slices it’s easier! If your store sells pre-cut jicama sticks, they would be even easier.)
5. Toss the jicama into the avocado-lime mixture and let it marinate while you chop the other ingredients.
6. Cut up enough grape or cherry tomatoes to make 1 cup of tomatoes cut in half. 
7. Slice green onions on the diagonal until you have about 1/4 cup thinly sliced green onion.
8. Crumble up enough Feta to make about 1/3 cup crumbled Feta (or more!)
9. Gently mix the tomatoes, green onions, and crumbled Feta into the jicama and avocado mixture.
10. Taste to see if you want a little more lime juice, season to taste with salt, and serve.

More Fun Salad Recipes with Avocado or Jicama:

Chicken and Avocado Salad with Lime and Cilantro

Laurel’s Jicama Salad

Cucumber Avocado Salad

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a href=”https://kalynskitchen.com/recipe-for-jicama-and-carrot-slaw-with/”>Jicama Carrot Radish Slaw

Apple Jicama Slaw

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Yield: 4 servings

Cross-Cultural Jicama Avocado Salad

Prep Time 20 minutes

Total Time 20 minutes

We loved this interesting Cross-Cultural Jicama Avocado Salad that was inspired by a salsa recipe from a reader named Lisa. And everyone who likes the idea of combining Mexican and Greek flavors is going to like this tasty salad.

Ingredients

• 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

Instructions

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.

Notes

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.)

This recipe adapted from a salsa recipe which was sent to me by a reader named Lisa.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 11mgSodium: 272mgCarbohydrates: 18gFiber: 11gSugar: 3.7gProtein: 4.8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this Cross-Cultural Jicama Avocado Salad are good choices for any phase of the original South Beach Diet, but avocados are a limited food, so use portion control. The Salad is relatively low in carbs, check the fiber to see the amount of net carbs. You might want to use less tomatoes if you’re really limiting carbs.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2012. It was last updated in 2022.

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