Kalyn's Kitchen

Jicama Salad

This cross-cultural Jicama Salad with tomato, avocado, 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.

PIN the salad to try it later!

Jicama Salad finished salad in serving bowl.

This Jicama Salad has tomatoes, avocado, 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. And 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 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!

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

Jicama Salad with Tomato, Avocado, Lime, and Feta process shots collage

How to make this 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. Then dice two avocados into the bowl and toss them with the juice.
  2. Cut up enough jicama to make 2 cups of jicama diced into half-inch squares.
  3. (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.)
  4. Toss the jicama into the avocado-lime mixture and let it marinate while you chop the other ingredients.
  5. Cut up enough grape or cherry tomatoes to make 1 cup of tomatoes cut in half. 
  6. Slice green onions on the diagonal until you have about 1/4 cup thinly sliced green onion.
  7. Crumble up enough Feta to make about 1/3 cup crumbled Feta (or more!)
  8. Gently mix the tomatoes, green onions, and crumbled Feta into the jicama and avocado mixture.
  9. 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 and Avocado 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 finished salad in bowl

Jicama Salad

Yield 4 servings
Prep Time 20 minutes
Total Time 20 minutes

We loved this interesting Jicama Salad 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


  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.)

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

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this Jicama 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 Recipes by Diet Type photo index pages to find more 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 2021.

Pinterest image of Jicama Salad

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    6 Comments on “Jicama Salad”

  1. Thank you for this awesome recipe. It was simple to make and tastes delicious. I'm trying to eat healthier every day and I'm surprised I can eat this without pouring salad dressing all over it.

  2. This recipe was so delicious. I can't stop thinking about it, I've made it twice.

    I am posting it up on my blog tommorrow, with links to here for the full recipe.

    Fantastic, thanks again!

  3. I would definitely be happy eating this for lunch. I'm a big jicama fan – love the crunch!

  4. Barbara, I know that Jicama came originally from Mexico, so I guess it had not made it to Australia!

    Joanne, great meeting you too!

  5. It was so great meeting you this weekend Kalyn! What a great way to kick off the return to reality. Delicious!

  6. I have never heard of Jicama so I googled it. Apparently it can sometimes be found in Asian food stores. I also found a site that recommended using baby boab tubers as a substitute. But I've never seen them in the shops either. Although I have seen boab trees in the parks here and driving through the countryside.