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Avocado Jicama Salad
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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


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

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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!


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.

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