x
The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Login
Not a user yet? Sign up Now  |  Forget your password? Click here
x
Avocado Jicama Salad
Rating (0 Rated)
Crunchy jicama paired with creamy avocado and sweet, roasted corn makes this salad one of our spring and summer favorites. Serve with everything from tacos and enchiladas to grilled fish or burgers.  
serves 4

Ingredients

1 cup (approximately) roasted corn, fresh or frozen
1 large jicama, peeled and diced into about 1/2-inch pieces
1 bunch cilantro, chopped, reserving a tablespoon for garnish
1 red or yellow pepper, diced
3 avocados, peeled, pitted’ and cubed
Juice of one lemon or two limes
Salt and pepper to taste

Print Share Email

Avocado Jicama Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Prepare corn by either grilling fresh ears and stripping kernels from the cobs or sautéing one cup frozen corn kernels over medium-high heat with some olive oil, salt, and pepper until kernels are slightly brown and caramelized. Set corn aside.
2 Combine diced jicama, chopped cilantro, diced red pepper, and avocado in a large mixing bowl. Add lemon or lime juice and fold gently to combine. Some of the avocado will break down which is fine. You want some pieces of avocado remaining though, so combine gently.
3. Add corn, salt, and pepper to taste and fold to combine further.
4. Serve immediately, garnished with remaining cilantro.

WE'RE HIRING!
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.