I am in the midst of a love affair. Completely head over heels swept away. And by a fruit, no less. The object of my affection? The avocado. The Haas avocado to be precise. And it is the perfect time of year to grab a few of these beauties and have your way with them!
The Haas avocado is a California avocado that has a pebbly skin that turns a dark purple as it ripens. Full of nutrients, the avocado is considered to be a heart healthy fat. Not only is it full of mono-unsaturated fat, it also contains Vitamin K, Folate, Potassium, Lutein, Magnesium, B6, Vitamins C and E, and a significant amount of healthy fiber.
In raw food recipes, avocado’s are a wonderful substitute for butter, cream and other high fat dairy products. Avocados combine with cacao to make a wonderful Cacao Mousse, love other fruits and vegetables in salads like my favorite, Avocado, Mango Broccoli Salad, and sub in for mayo, in today’s recipe for Avocado Jicama Dill Salad which replicates your favorite egg salad recipe. This tasty raw food salad is hearty enough for a main dish.
Avocado Jicama Dill Salad
serves 4
Mayo
- 1 cup cashews, soaked 6+ hours, drained and rinsed
- 1/2 lemon, juice from
- 2 tablespoons olive oil
- 1 tablespoon agave
- 2 teaspoons dried mustard
- Himalayan salt and pepper to taste
1. Mix all ingredients together in high-speed blender. Blend until smooth.
Salad
- 3 avocados, mashed
- 1/2 cup “mayo”
- 2 tablespoons dill
- 1 tablespoon chopped parsley
- 3 scallions, thinly sliced
- 1 large jicama, cubed
- 2 stalks celery, sliced
- lettuce
1. Mix “mayo” into mashed avocado.
2. Toss together with remaining ingredients. Serve chilled on lettuce.
{ 36 comments… read them below or add one }
Yum can’t wait to try this!! Looks delicious and so healthy (minus the agave – eek!
Any idea on what I can sub for the agave? Would a date work ? We don’t have jicama here in Paris can you believe it? (No kale either it’s amazing I survive!!) But I will definitely try this when back in the US this summer, it’s perfect to bring to family carnivorous BBQs ! Next up … your strawberry avocado pie! Great site, thanks for feeding me well here in Paris!
PS Me again have you tried the Reed variety of avocado? They actually taste like butter – the best I’ve ever had, I’m not sure I can go back to Haas. Was wondering what you think, my dear expert avocado-eater?
We’re working on a jicama segment for our podcast and you, Ms. Susan Powers, we’d book in a nanosecond. We will link to this gem.
I have not but honestly, the Haas I have been getting are so incredible I am happy with them. Cheers!
i have a love affair with avocados too:) that looks delicious! mmm!
Stunning web site Susan! I’m excited to try the Jicama salad. It looks delicious! By the way, the pictures are stunning.
I love avocado salad! We’ve tried avocado with nuts when we make cocoa avocado pudding. We can’t wait to try nuts in an avocado salad. Sounds yummy:)
I’ve been looking for a “mayo” substitute since we haven’t purchased the commercial stuff for over 40 years! I am not vegan so the traditional homemade mayo that Greeks and Italians make is OK but they say it’s tricky to get it right. This recipe, Susan, sounds easy and delicious. Thank you.
Anne…I am really happy at how the mayo recipe turned out. I will be using it for a number of things. May do a post just on it! Enjoy!
Are the herbs you have listed fresh or dried?
Who isn’t in love with avocados, really?
That salad looks fabulous–a perfect choice for summer.
I just pinned and tweeted this.. looks AMAZING.. can’t wait to make it
I used dried dill but you easily could use fresh. Enjoy!
Wow Susan this recipe looks amazing, can’t wait to try it. Avocado and jicama make a great pairing. You also take really great photos of the food that you create. Clap, clap…….
Susan,
Question: How do you make the jicama less crunchy? Can you marinate it or dehydrate it? Thanks!!
Absolutely LOVE your site and recipes and show them off to EVERYONE I know!!
Susan..how wonderful…thank you …thank you !
How long can the mayo be kept in refrigerator. I might do a double batch.
I would make it a batch at a time. It might freeze but refrigerator life for nut spreads isn’t great. Cheers!
Oh my gosh…I love the crunch of jicama…
So grateful for follow avocado lovers who understand how wonderful they are.
I once visited Hawaii and drooled at the huge Avocado trees in all the yards:)I look forward to reliving my childhood memories of “potato salad” yet in a way that my body can absorb the nutrients and the raw flavor. THANK YOU!!!!
Deb Davis
Will try the recipe for sure. Thanks!
La, la, love avocado ANYthing…so making this…thx
This was AMAZING!!!! I tweaked it a bit with things I like in traditional potato salad..chopped sweet red pepper, fresh Texas tarragon (spicier than french), and added a couple pinches of my new find…Indian black salt that has a high sulphur content and tastes like eggs. I will be making this again soon. Thank you, Susan!!!
This looks delish and refreshing for the summer Susan! Will have to try soon as I get my hands on a jicama!
What can be used in place of “mayo”? I can’t have any dairy…thanks!
You may want to read the recipe for the “mayo”. It is vegan, ie dairy free. Cheers!
Also, traditional mayo is made from eggs and oil. No dairy.
This looks amazing. Do you have calories for any of the meals?
Your photography is amazing! This also looks delicious.
Thanks for sharing…I can’t wait to try this. I often sub jicama in a mango, avo, cucumber salsa when WF does not have organic mangos.
Are your recipes one serving? It is never indicated on the recipe how many it will serve.
No, they are not one serving. You can pretty much tell how much it will make by what is in it. Cheers!
Thank you Susan, your recipe is amazing. One of my favorite!
I used only 2 big avocados and lime juice instead of the lemon.
where is the recipe for the mayo?
Right at the top…where is says Mayo. Cheers!
what did you use for the mayo Susan?
The “mayo” is the first recipe listed above under the title, “Mayo”.