Avocado and Jicama Citrus Salad with Chili Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing combination of creamy avocado and crunchy jicama tossed in a tangy chili lime dressing, perfect for Cinco de Mayo celebrations. This mexican-inspired salads (gluten free, vegetarian) ready in about 15 minutes pairs ripe avocados, diced, jicama, peeled and julienned, orange segments, peeled and chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 15 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 medium diced ripe avocados, 1 cup peeled and julienned jicama, 1 cup peeled and chopped orange segments, 1/2 cup thinly sliced red radishes, and 1/3 cup fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1/2 tsp chili powder, 1 tsp salt, and 2 tbsp olive oil until smooth and emulsified.
  3. Step 3: Pour the chili lime dressing over the salad ingredients and toss gently to combine without mashing the avocado.
  4. Step 4: Chill the salad for 15 minutes before serving to allow flavors to meld and the dressing to slightly soak into the jicama and oranges.

Frequently asked questions

How long does Avocado and Jicama Citrus Salad with Chili Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Jicama Citrus Salad with Chili Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe avocados, diced from drying out.

Can I substitute ingredients in Avocado and Jicama Citrus Salad with Chili Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado and Jicama Citrus Salad with Chili Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado and Jicama Citrus Salad with Chili Lime Dressing gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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