Best Jicama Salmon And Avocado Salad Recipes

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

GRAPEFRUIT, SALMON, AND AVOCADO SALAD

Grapefruit, Salmon, and Avocado Salad image

A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

Ingredients

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

AVOCADO AND JICAMA SALAD

Avocado and Jicama Salad image

Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 small jicama
2 ripe avocados
Juice of 1 lemon
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 small red onion, minced

Steps:

Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
Whisk together vinegar, oil, and salt and pepper to taste.
Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

AVOCADO & JICAMA SALAD

Avocado & Jicama Salad image

Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 small jicama (Apprx 1 1/2 cups Jicama sticks)
1/2 cup red onion, finely chopped
1 lemon, juice of
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil (I use Lite)
salt and pepper
2 ripe avocados

Steps:

Remove the top& bottom of the Jicama and pare off the brown skin.
Cut into 1/4" slices and then cut into 1/4" strips.
Chop the onion.
Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
Place a 1/2 Avocado on top of the Jicama.
Pour dressing into the Avocado cavity.
Sprinkle with chopped onion& serve.