Potato salad, macaroni salad and cole slaw are the big three salads of the picnic and cookout world –and for good reason. They’re simple and tasty, and they pair well with entrees from the grill.
But what about those whose tastes are a tad more exotic? If you’re using the grill to turn out something like blackened mahi mahi tacos, a predictable side dish just won’t do.
That’s where this jicama, avocado and cheddar salad comes in. The unusual taste of the jicama (like a cross between a potato and a cucumber, with maybe a hint of apple) pairs well with the creamy coolness of the avocado and the cheddar.
A honey-tinged lime dressing dresses up the salad, and a spike of cumin powder adds to the Tex-Mex sensibility.
When shopping for jicama, choose firm, dry, medium-sized plants. Larger specimens seem to lack the flavor impact of somewhat smaller jicama roots.
Jicama, Avocado and Cheddar Salad Recipe
- 1 medium jicama
- 3 medium carrots
- 1/2 small red onion
- 1/4 cup fresh lime juice
- 2 tsp honey
- 1/2 tsp salt
- 1/2 teaspoon ground cumin
- 1/3 cup coarsely chopped fresh cilantro leaves
- 4 ounces Cabot Cheddar, grated (about 1 cup)
- 1/2 small avocado, peeled and diced
Cut jicama and carrots into matchstick-sized pieces, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup. In a large bowl, whisk together fresh lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well. Place mixture on four plates and top each with cheese and avocado.
(If taking to a potluck, combine all ingredients except avocado, and add at the last minute to keep the color. A spritz of extra lime juice will keep the avocado looking perky.)
Recipe courtesy of and adapted from Cabot of Vermont.
Pair Jicama, Avocado and Cheddar Salad with:
Bacon-Wrapped Burgers with Cipotle Aioli
Rosemary Grilled Chicken Sandwiches
Gourmet Burgers Your Own Way
Blackened Mahi Mahi Tacos
Shrimp and Habanero Quesadillas