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.
Diane wrote on July 7, 2012
This was AMAZING!!!! I tweaked it a bit with things I like in traditional potato salad..chopped sweet red pepper, fresh Texas tarragon (spicier than french), and added a couple pinches of my new find…Indian black salt that has a high sulphur content and tastes like eggs. I will be making this again soon. Thank you, Susan!!!
Robyn wrote on June 27, 2012
La, la, love avocado ANYthing…so making this…thx
ben wrote on June 26, 2012
Will try the recipe for sure. Thanks!
Deb wrote on June 25, 2012
So grateful for follow avocado lovers who understand how wonderful they are.
I once visited Hawaii and drooled at the huge Avocado trees in all the yards:)I look forward to reliving my childhood memories of “potato salad” yet in a way that my body can absorb the nutrients and the raw flavor. THANK YOU!!!!
Deb Davis
Susan wrote on June 25, 2012
I would make it a batch at a time. It might freeze but refrigerator life for nut spreads isn’t great. Cheers!
Heather wrote on June 25, 2012
Susan,
Absolutely LOVE your site and recipes and show them off to EVERYONE I know!! 🙂 Question: How do you make the jicama less crunchy? Can you marinate it or dehydrate it? Thanks!!
Susan wrote on June 25, 2012
Oh my gosh…I love the crunch of jicama…
Andre wrote on June 25, 2012
Wow Susan this recipe looks amazing, can’t wait to try it. Avocado and jicama make a great pairing. You also take really great photos of the food that you create. Clap, clap……. 🙂
Judee @ Gluten Free A-Z wrote on June 25, 2012
I just pinned and tweeted this.. looks AMAZING.. can’t wait to make it
Eileen wrote on June 25, 2012
Who isn’t in love with avocados, really? 🙂 That salad looks fabulous–a perfect choice for summer.