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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.
  4. View the recipe instructions at Cook's Hideout

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