If you’re looking for a light, healthy and flavorful salad that’s a welcome change from traditional lettuce-based salads, give this jicama avocado salad a try. Simple to prepare and providing a delicious combination of ingredients, including jicama, carrots, red onion, avocado, grated Cabot cheddar cheese, cumin, honey and lime juice, this jicama salad is sure to get added to your regular salad rotation! Enjoy for a satisfying lunch or as a side salad for dinner and then feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
For 4 servings, cut jicama and carrots into matchsticks in a food processor with julienne blade or by hand. This will yield approximately 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield about ½ cup.
Next, whisk together the lime juice, honey, salt and cumin in a large bowl. Add the jicama, carrots, red onion and chopped fresh cilantro, tossing to mix everything together.
If serving four, mound the mixture onto four plates and top each with some of the grated Cabot Sharp Lite50 Cheddar (or Cabot Sharp Lite75 Cheddar) and diced avocado. Otherwise portion out for the desired amount of servings of salad and place the rest in the refrigerator.
Need another fabulous salad recipe? Our Bell Pepper Salad with Sweetened Balsamic will win you over immediately! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this jicama salad recipe, so please rate and review it once you’ve tried it.
1 medium jicama
3 medium carrots
½ small red onion
¼ cup fresh lime juice
2 teaspoons honey
½ teaspoon salt
½ teaspoon ground cumin
⅓ cup coarsely chopped fresh cilantro
4 ounces Cabot Sharp Lite50 Cheddar or Cabot Sharp Lite75 Cheddar, grated (about 1 cup)
½ small avocado, peeled and diced
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
CUT jicama and carrots into matchsticks in food processor with julienne blade or by hand, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield ½ cup.
WHISK together lime juice, honey, salt and cumin in large bowl. Add jicama, carrots, red onion and cilantro and toss together well.
MOUND mixture on four plates and top each with some of cheese and avocado.
Very yummy and flavorful! Will def be making this again. Thanks Cabot!!