Jicama Salad With Avocado Pur?e Jicama Salad With Avocado Pur?e

Jicama Salad With Avocado Purée Image Image by: Jicama Salad With Avocado Purée Image Author: Canadian Living

Who says fall side dishes have to be full of roasted vegetables? This crisp salad looks unconventional, but trust us: It's a crowd-pleaser! Our Test Kitchen and other Canadian Living staffers gobbled it up in record time during testing.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2012


Avocado Puree:


Toss together pumpkin seeds, 1/2 tsp each of the oil and salt, allspice and 1/8 tsp of the cayenne pepper. Toast on parchment paper–lined baking sheet in 350?F (180?C) oven until light golden, 6 to 8 minutes. Let cool.

Cut kernels off cobs; toss with 1 tbsp of the remaining oil and pinch of the remaining cayenne pepper. Spread on baking sheet; roast in 425?F (220?C) oven until tender, about 6 minutes. Let cool.

Using chef's knife and following contour of vegetable, peel, quarter and thinly slice jicama; using mandoline, cut into matchstick-size strips. In large bowl, combine jicama, pumpkin seed mixture, corn, cilantro and mint; toss with lime juice and remaining oil, salt and cayenne pepper.

Avocado Pur?e: In small food processor, pur?e together avocados, lime juice and salt, scraping down bowl. Smear 1/4-inch (5 mm) thick layer on platter or cutting board; top with salad.

Nutritional facts Per serving: about

  • Fibre 13 g
  • Sodium 500 mg
  • Sugars 4 g
  • Protein 7 g
  • Calories 304.0
  • Total fat 20 g
  • Potassium 738 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 30 g


  • Iron 26.0
  • Folate 46.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 60.0
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Jicama Salad With Avocado Pur?e