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.
April Lewis wrote on April 4, 2013
where is the recipe for the mayo?
Susan wrote on April 4, 2013
Right at the top…where is says Mayo. Cheers!
magali wrote on March 9, 2013
Thank you Susan, your recipe is amazing. One of my favorite!
I used only 2 big avocados and lime juice instead of the lemon.
JoyAnn wrote on January 30, 2013
Are your recipes one serving? It is never indicated on the recipe how many it will serve.
Susan wrote on January 30, 2013
No, they are not one serving. You can pretty much tell how much it will make by what is in it. Cheers!
Carla wrote on August 10, 2012
Thanks for sharing…I can’t wait to try this. I often sub jicama in a mango, avo, cucumber salsa when WF does not have organic mangos.
AsAVerb wrote on July 25, 2012
Your photography is amazing! This also looks delicious.
christina wrote on July 24, 2012
This looks amazing. Do you have calories for any of the meals?
Susan wrote on July 19, 2012
Also, traditional mayo is made from eggs and oil. No dairy. 🙂
Cheryl J wrote on July 18, 2012
What can be used in place of “mayo”? I can’t have any dairy…thanks!
Susan wrote on July 18, 2012
You may want to read the recipe for the “mayo”. It is vegan, ie dairy free. Cheers!
Heather wrote on July 14, 2012
This looks delish and refreshing for the summer Susan! Will have to try soon as I get my hands on a jicama!