Papaya Jicama And Avocado Salad Recipes

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JICAMA AND AVOCADO SALAD



Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

  • Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
  • Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS



Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
3 tablespoons freshly squeezed lime juice
1 tablespoon honey
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces baby arugula
2 ripe Hass avocados, pitted and diced
1 ripe papaya, peeled, pitted and diced
1/2 jicama, peeled and cut into juilienne
Baked tortilla chips, for topping

Steps:

  • Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
  • Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

PAPAYA, JICAMA, AND AVOCADO SALAD



Papaya, Jicama, and Avocado Salad image

This chunky and crunchy salad is served more as a condiment than a separate course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
  • In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

AVOCADO AND JICAMA SALAD



Avocado and Jicama Salad image

Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 small jicama
2 ripe avocados
Juice of 1 lemon
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 small red onion, minced

Steps:

  • Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
  • Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
  • Whisk together vinegar, oil, and salt and pepper to taste.
  • Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.

AVOCADO & JICAMA SALAD



Avocado & Jicama Salad image

Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 small jicama (Apprx 1 1/2 cups Jicama sticks)
1/2 cup red onion, finely chopped
1 lemon, juice of
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil (I use Lite)
salt and pepper
2 ripe avocados

Steps:

  • Remove the top& bottom of the Jicama and pare off the brown skin.
  • Cut into 1/4" slices and then cut into 1/4" strips.
  • Chop the onion.
  • Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
  • Place a 1/2 Avocado on top of the Jicama.
  • Pour dressing into the Avocado cavity.
  • Sprinkle with chopped onion& serve.

PAPAYA AND AVOCADO SALAD



Papaya and Avocado Salad image

Shake up your routine with this colorful, fruit-infused Papaya and Avocado Salad. This better-for-you salad is prepared with fresh fruits and vegetables for a delicious dish, and the deep colors of Papaya and Avocado Salad make it a pleasure to present as well.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pkg. (6 oz.) baby spinach leaves
1 small papaya, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 nectarine, thinly sliced
1/2 cup KRAFT Lite Zesty Italian Dressing

Steps:

  • Cover platter with spinach.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 3 g

PAPAYA AVOCADO SALAD



Papaya Avocado Salad image

Make and share this Papaya Avocado Salad recipe from Food.com.

Provided by Chef Moxy

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 ripe papaya
1 large avocado, peeled and sliced
1 red onion, sliced
1/4-1/2 cup sugar
1/2 teaspoon dry mustard
2 teaspoons salt
2 tablespoons papaya seeds
1/2 cup white wine vinegar or 1/2 cup tarragon vinegar
1/2 cup salad oil
2 green onions, finely chopped

Steps:

  • Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
  • Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
  • Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

Nutrition Facts : Calories 455.7, Fat 36.6, SaturatedFat 5.1, Sodium 1184.3, Carbohydrate 33.7, Fiber 9.3, Sugar 20.6, Protein 4.1

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