Home › All Mexican Recipes › Salads

Avocado and Jicama Salad

By Yvette Marquez-Sharpnack | Muy Bueno

5 (1 rating)

1

Updated Mar 13, 2025

I get bored of traditional green salads and especially hate salad leftovers. But this salad tastes even better the longer it sits. You can toss it with the dressing and it won’t wilt, like lettuce does.

This salad is unique with some of my favorite ingredients combined together. The jicama is sweet and crisp and pairs nicely with smooth, rich avocado.

Rich avocado, crisp jicama, crunchy radish, and chewy pumpkin seeds provide an array of textures. The sweet dressing is creamy made with sour cream and fresh orange and lemon juice. And the lemon pepper in the dressing adds a subtle flavor boost.

This recipe is also featured on The Guide. Find this recipe and many more flavorful recipes, tips, and tricks for the multitasking masters of the house.

5 (1 rating)

Avocado and Jicama Salad

By Yvette Marquez-Sharpnack | Muy Bueno

Total Time: 7 minutes mins

Yield: 4 servings

Prep: 7 minutes mins

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Add Us As A Trusted Google Source

This salad is unique with some of my favorite ingredients combined together. Rich avocado, crisp jicama, crunchy radish, and chewy pumpkin seeds provide an array of textures. The sweet dressing is creamy made with sour cream and fresh orange and lemon juice. And the lemon pepper in the dressing adds a subtle flavor boost.

Email this Recipe

Enter your email, and I’ll send the recipe straight to your inbox! Plus, you’ll get subscribed to my newsletter for more delicious updates.

Email *

Save

Ingredients 

1x2x3x

• ▢ 2 avocados, pitted, peeled, and chopped
• ▢ 2 cups thinly sliced jicama
• ▢ ½ cup thinly sliced radishes
• ▢ ¼ cup sour cream
• ▢ 1 orange, juiced
• ▢ 1 lemon, juiced
• ▢ 1 tablespoon sugar
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoons Lawry’s lemon pepper
• ▢ Salt to taste
• ▢ 3 tablespoon roasted pumpkin seeds

Instructions 

• Place avocados in a large bowl. Add jicama and radishes.
• In a small bowl, whisk together sour cream, orange juice, lemon juice, sugar, olive oil, and lemon pepper. Season with salt.
• Pour the dressing over the top and toss to coat.
• Garnish with pumpkin seeds and serve.

Notes

This salad tastes even better the longer it sits. You can toss it with the dressing and it won’t wilt, like lettuce does.

Nutrition

Calories: 380kcal | Carbohydrates: 27g | Protein: 7g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 56mg | Potassium: 843mg | Fiber: 13g | Sugar: 9g | Vitamin A: 324IU | Vitamin C: 57mg | Calcium: 72mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

A special thanks to Lawry’s for sponsoring this blog post. Opinions are my own.

Please keep in touch and subscribe to Muy Bueno and follow me on Twitter, Facebook, Instagram, Pinterest and subscribe to Muy Bueno on YouTube.