Best Jicama Salmon And Avocado Salad Recipes

SALMON AVOCADO SALAD

Steps:

• Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
• Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
• In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
• Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
• Divide the salad in 4 bowls and top each with salmon.

AVOCADO AND JICAMA SALAD

Steps:

• Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
• Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
• Whisk together vinegar, oil, and salt and pepper to taste.
• Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.

JICAMA AND AVOCADO SALAD

Steps:

• Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
• Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

JICAMA, SALMON AND AVOCADO SALAD

Steps:

• Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
• Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
• Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
• Top salads with fish fillets.

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Steps:

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PAPAYA, JICAMA, AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
• In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.