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Light and refreshing salad with Jicama, Avocado and a citrus vinaigrette -- perfect for summer entertaining.


2 serving

Total time

20 minutes




  • 2 tbsp orange juice
  • 2 tbsp lime juice
  • ½ tsp dijon mustard
  • 3 tbsp (1.25l) fish stock (Oil)
  • to taste Salt Pepper (&)
  • 1 jicama (Medium , peeled and diced)
  • 1 avocado (, peeled and thinly sliced)
  • ½ cup corn ((par boiled if using fresh, thawed if using frozen))
  • 2 tbsps red onion (, finely chopped)
  • ½ tsp lemon zest
  • 2 tbsps Cilantro Parsley (/ , finely chopped)
  • 1 tbsp extra virgin olive oil ((optional))


  1. Make the dressing: Whisk orange and lime juice with dijon mustard. Stream in oil, while whisking constantly to make a thick, creamy dressing. Season with salt & pepper.
  2. Make the Salad: Combine jicama, lemon zest, avocado and corn in a mixing bowl. Add 2~3tbsp dressing and mix well.
  3. Place half of the jicama mixture on a serving plate, top it with avocado slices. Drizzle the olive oil (if using) and more dressing. Garnish with chopped herbs and serve right away.

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