Lime-Cilantro Jicama Salad with Avocado

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant raw salad featuring crisp jicama and bell peppers tossed in a zesty lime-cilantro dressing, finished with creamy avocado for a refreshing low-carb side. This salad recipe (low-carb, vegetarian), ready in about 20 minutes, pairs jicama, red bell pepper, yellow bell pepper 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 280 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.

Ingredients

• 1.5 pounds jicama
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup green bell pepper
• 1 large avocado
• 2 tablespoons lime juice
• 2 tablespoons cilantro
• 2 tablespoons olive oil
• 1 clove garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Step 1: Peel 1.5 pounds jicama using a vegetable peeler, then cut into 1/4-inch matchsticks; place in a large bowl.
2. Step 2: Add 1/2 cup finely diced red bell pepper, 1/2 cup finely diced yellow bell pepper, and 1/2 cup finely diced green bell pepper to the bowl.
3. Step 3: In a small bowl, whisk 2 tablespoons lime juice, 2 tablespoons olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
4. Step 4: Pour the dressing over the jicama and bell peppers, then add 1 large diced avocado; gently toss until all ingredients are coated.
5. Step 5: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.