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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog MuyBuenoCookbook.com. Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.

Yvette's Quick & Easy: Avocado and Jicama Salad

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 veggies combined together. The jicama is sweet and crisp and pairs nicely with smooth, rich avocado.

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

Prep: 10 mins | Serves 4

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 tablespoon Lawry’s Lemon Pepper Seasoning
Salt to taste
3 tablespoon roasted pumpkin seeds

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

1. Place avocados, jicama and radishes in a large bowl.
2. Whisk sour cream, orange juice, lemon juice, sugar, olive oil, and
lemon pepper in small bowl. Season with salt.
3. Pour the dressing over the top and toss to coat.
4. Garnish with pumpkin seeds and serve.