Your whole food, plant-based life.

Jicama Dill Avocado Salad

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 Jicama Dill Avocado Salad which replicates your favorite egg salad recipe. This tasty raw food salad is hearty enough for a main dish.



Jicama Dill Avocado Salad



  • 1 cup cashews, soaked 6+ hours, drained and rinsed
  • 1/2 lemon, juice from
  • 2 tablespoons olive oil
  • 1 tablespoon agave or liquid sweetener of choice
  • 2 teaspoons dried mustard
  • Himalayan salt and pepper to taste
  1. Mix all ingredients together in high-speed blender. Blend until smooth.


  • 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.
Share Via
Share on Pinterest
Share with your friends



  1. ditza wrote on May 3, 2014

    Hi, looks great! What can I use instead of jicama? We don’t have it here..

  2. Nika wrote on April 2, 2014

    The recipe looks easy and great, I tried to make mayo and had a hard time to get smooth consistency with my vitamix, I don’t
    Know what was a problem but my mayo isn’t smooth like a regular mayo, I had cashes soaked over night. Don’t know what I did wrong.

  3. Susan wrote on May 29, 2013

    Oh my gosh…there are bunches here. And you could always leave out the onions, etc.

  4. Sarah wrote on May 29, 2013

    This looks delicious although I’m allergic to raw celery as well as raw garlic and onions. I’m having so much difficulty finding ANY raw food recipes that don’t contain at least one of the three. *sigh*

  5. Susan wrote on April 22, 2013

    The “mayo” is the first recipe listed above under the title, “Mayo”.

  6. rhonda wrote on April 22, 2013

    what did you use for the mayo Susan?

  7. April Lewis wrote on April 4, 2013

    where is the recipe for the mayo?

    • Susan wrote on April 4, 2013

      Right at the top…where is says Mayo. Cheers!

  8. magali wrote on March 9, 2013

    Thank you Susan, your recipe is amazing. One of my favorite!
    I used only 2 big avocados and lime juice instead of the lemon.

  9. JoyAnn wrote on January 30, 2013

    Are your recipes one serving? It is never indicated on the recipe how many it will serve.

    • Susan wrote on January 30, 2013

      No, they are not one serving. You can pretty much tell how much it will make by what is in it. Cheers!

  10. Carla wrote on August 10, 2012

    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.


Post a Comment