Mexican-inspired Easy

Avocado Salad with Mango and Jícama

Name: Avocado Salad with Mango and Jícama
Prep time: PT20MINUTES
Cook time: PT0MINUTES
Total time: PT20MINUTES
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 1/2 tsp lemon zest; 3 tbsp lemon juice; 1 unit small shallot (minced); 1 unit garlic clove (minced); 1/2 tsp mayonnaise; 3/4 tsp salt; 1 pinch cayenne; 3 tbsp extra-virgin olive oil; 3 unit avocados (halved, pitted, and cut into 3/4-inch pieces); 2 unit mangos (peeled, pitted, and cut into 1/2-inch pieces); 1 unit small head jícama (peeled and cut into 2-inch-long matchsticks); 1/4 cup fresh basil (chopped); 1/4 cup fresh mint (chopped); 3 oz queso fresco cheese (crumbled)

A bright and crunchy salad featuring creamy avocado and sweet mango

mexicanvegetariangluten-freequickno-cooksaladlunchside

— (0 ratings)

⏱️ 20 minutes 20 minutes prep · 0 minutes cook

🍽️ 6 Serves

280 Calories

4g Protein

22g Carbs

22g Fat

🔧 Equipment Needed

WhiskMedium bowlsServing platter

Ingredients

Serves

Why This Recipe Works

This salad balances the creaminess of avocado with the crisp snap of jícama and the sweetness of ripe mango. A tiny bit of mayonnaise in the vinaigrette acts as an emulsifier to keep the dressing from breaking.

Instructions

Whisk the lemon zest and juice, shallot, garlic, mayonnaise, part of the salt, and cayenne in a medium bowl until the salt has dissolved.

Drizzle in the oil while whisking constantly until the dressing is unified and slightly thickened.

Gently toss the avocados with a small portion of the dressing and the remaining salt in a separate bowl, then transfer them to a serving platter to form a base.

Toss the mangos, jícama, basil, and mint in the first bowl with the remaining dressing until well coated.

Spoon the mango and jícama mixture over the avocados and sprinkle with the crumbled queso fresco. Serve immediately while the avocado is fresh and vibrant.