Jicama Salad with Tomato, Avocado, Lime, and Feta
Jicama Salad with Tomato, Avocado, Lime, and Feta was inspired by a salsa recipe from a reader named Lisa, and we loved the flavors. And this tasty salad is low-carb, gluten-free, meatless, and South Beach Diet Phase One. Use Salad Recipes to find more recipes like this one.
This Jicama Salad with Tomato, Avocado, Lime, and Feta was inspired by the recipe for Lisa’s Cross Cultural Salsa. 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. Since it had that lime and tomato thing going on, jicama seemed like something that would be a lovely addition. It also 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 probably not a main-dish dinner salad, but for a meatless lunch I would happily gobble up a bowl of this and be very satisfied. And I think this would be great as a side salad for summer dinners; enjoy!
Zest and juice one large lime into a bowl large enough to hold all the salad ingredients. Then dice two avocados into the bowl and toss them with the juice. Cut up enough jicama to make 2 cups of jicama diced into half-inch squares. (Jicama can be hard to peel, but if you slice it and then peel around the edge of the slices it’s pretty easy!) Toss the jicama into the avocado-lime mixture and let it marinate while you chop the other ingredients.
Cut up enough grape or cherry tomatoes to make 1 cup of tomatoes cut in half. Slice green onions on the diagonal until you have about 1/4 cup thinly sliced green onion. Crumble up enough Feta to make about 1/3 cup crumbled Feta. Gently mix the tomatoes, green onions, and crumbled Feta into the jicama and avocado mixture.
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 from Kalyn’s Kitchen
Jicama-Orange Salad with Chile Lime Vinaigrette from Everyday Southwest
Heart of Palm Salad with Tomato, Avocado, Lime and optional Cilantro from Kalyn’s Kitchen
Jicama Pepita Garbanzo Salad from Use Real Butter
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn’s Kitchen
Jicama Salad with Tomato, Avocado, Lime, and Feta
We loved this interesting Jicama Salad with Tomato, Avocado, Lime, and Feta that was inspired by a salsa recipe from a reader named Lisa.
- 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
- Zest the skin of the lime and squeeze the juice into a bowl that’s large enough to hold all the salad ingredients.
- Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.
- 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.)
- Toss the jicama cubes into the avocado/lime mixture.
- Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.
- Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.
- Crumble enough Feta to make 1/3 cup of crumbled Feta.
- Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.
- 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.)
This recipe adapted from Lisa’s Cross Cultural Salsa, which was sent to me by a reader named Lisa.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this Jicama Salad with Tomato, Avocado, Lime, and Feta are good choices for any phase of the South Beach Diet, but avocados are a limited food, so use portion control. The Salad is also low in carbs, although you might want to use less tomatoes if you’re really limiting carbs.
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