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Avocado, Orange and Jicama Salad
© Antonis Achilleos

Avocado, Orange and Jicama Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

  1. 3 navel oranges
  2. 2 tablespoons fresh lime juice
  3. 1 tablespoon cider vinegar
  4. 2 tablespoons extra-virgin olive oil
  5. Pinch of cayenne pepper
  6. Salt and freshly ground black pepper
  7. 1 small jicama (1 pound)—peeled, quartered and thinly sliced
  8. 2 Hass avocados, quartered lengthwise and thinly sliced
  9. 1 cup crumbled feta cheese
  10. 1/4 cup chopped cilantro
  1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
  2. Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.