![JicamaAvocadoSalad.jpg JicamaAvocadoSalad.jpg](https://elrestaurante.com/downloads/704/download/JicamaAvocadoSalad.jpg?cb=635b73e5fa4d97455bd84943d08960f6&w={width}&h={height})
Recipe courtesy of California Avocado Commission (www.CaliforniaAvocado.com)
Makes 6 servings
2 lbs. jicama, peeled and diced in 1-inch cubes
10 oz. mango
2 oz. freshly squeezed orange juice
2 Tbsp. salt
2 Tbsp. sugar
2 Fresh California Avocados*, sliced
5 oz. spicy peanuts
2 Tbsp. cilantro, chopped
Place the jicama, mango, orange juice, salt, and sugar in a large bowl. Mix to combine. Place about 1 cup of salad on each plate. Garnish each plate with the sliced avocado, spicy peanuts, and chopped cilantro. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.