Jicama Dill Avocado Salad
I am in the midst of a love affair. Completely head over heels swept away. And by a fruit, no less. The object of my affection? The avocado. The Haas avocado to be precise. And it is the perfect time of year to grab a few of these beauties and have your way with them!
The Haas avocado is a California avocado that has a pebbly skin that turns a dark purple as it ripens. Full of nutrients, the avocado is considered to be a heart healthy fat. Not only is it full of mono-unsaturated fat, it also contains Vitamin K, Folate, Potassium, Lutein, Magnesium, B6, Vitamins C and E, and a significant amount of healthy fiber.
In raw food recipes, avocado’s are a wonderful substitute for butter, cream and other high fat dairy products. Avocados combine with cacao to make a wonderful Cacao Mousse, love other fruits and vegetables in salads like my favorite, Avocado, Mango Broccoli Salad, and sub in for mayo, in today’s recipe for Jicama Dill Avocado Salad which replicates your favorite egg salad recipe. This tasty raw food salad is hearty enough for a main dish.
Jicama Dill Avocado Salad
SERVES 4
Mayo
- 1 cup cashews, soaked 6+ hours, drained and rinsed
- 1/2 lemon, juice from
- 2 tablespoons olive oil
- 1 tablespoon agave or liquid sweetener of choice
- 2 teaspoons dried mustard
- Himalayan salt and pepper to taste
- Mix all ingredients together in high-speed blender. Blend until smooth.
Salad
- 3 avocados, mashed
- 1/2 cup “mayo”
- 2 tablespoons dill
- 1 tablespoon chopped parsley
- 3 scallions, thinly sliced
- 1 large jicama, cubed
- 2 stalks celery, sliced
- lettuce
- Mix “mayo” into mashed avocado.
- Toss together with remaining ingredients. Serve chilled on lettuce.
Gail wrote on June 25, 2012
Are the herbs you have listed fresh or dried?
Susan wrote on June 25, 2012
I used dried dill but you easily could use fresh. Enjoy!
Susan wrote on June 25, 2012
Anne…I am really happy at how the mayo recipe turned out. I will be using it for a number of things. May do a post just on it! Enjoy!
Anne wrote on June 25, 2012
I’ve been looking for a “mayo” substitute since we haven’t purchased the commercial stuff for over 40 years! I am not vegan so the traditional homemade mayo that Greeks and Italians make is OK but they say it’s tricky to get it right. This recipe, Susan, sounds easy and delicious. Thank you.
Gabriela wrote on June 25, 2012
I love avocado salad! We’ve tried avocado with nuts when we make cocoa avocado pudding. We can’t wait to try nuts in an avocado salad. Sounds yummy:)
Jean-Luc wrote on June 25, 2012
Stunning web site Susan! I’m excited to try the Jicama salad. It looks delicious! By the way, the pictures are stunning.
Caralyn @ glutenfreehappytummy wrote on June 25, 2012
i have a love affair with avocados too:) that looks delicious! mmm!
Minneapolis Farmers Market wrote on June 25, 2012
We’re working on a jicama segment for our podcast and you, Ms. Susan Powers, we’d book in a nanosecond. We will link to this gem.
Rebecca wrote on June 25, 2012
PS Me again have you tried the Reed variety of avocado? They actually taste like butter – the best I’ve ever had, I’m not sure I can go back to Haas. Was wondering what you think, my dear expert avocado-eater? 🙂
Susan wrote on June 25, 2012
I have not but honestly, the Haas I have been getting are so incredible I am happy with them. Cheers!
Rebecca wrote on June 25, 2012
Yum can’t wait to try this!! Looks delicious and so healthy (minus the agave – eek! 🙂 Any idea on what I can sub for the agave? Would a date work ? We don’t have jicama here in Paris can you believe it? (No kale either it’s amazing I survive!!) But I will definitely try this when back in the US this summer, it’s perfect to bring to family carnivorous BBQs ! Next up … your strawberry avocado pie! Great site, thanks for feeding me well here in Paris!