Avocado and Jicama Salad

Avocado and Jicama Salad
Servings: 4 to 6 Start to Finish 10 mins


  • 2 ripe avocados
  • 1/2 cup thinly sliced jicama
  • 1/4 cup thinly sliced radish
  • 3 tablespoons hulled pumpkin seeds, lightly toasted
  • 1/4 cup light sour cream
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 3 tablespoons sugar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pomegranate seeds

Make It

1. Cut avocados in half lengthwise and remove pits. Score flesh into a cross-hatch pattern and, using a large spoon, scoop it out. Place the avocados in a medium bowl. Add jicama, radish, and pumpkin seeds.

2. In a serving bowl, whisk together sour cream, orange juice, lime juice, sugar, and olive oil. Transfer vegetables to the bowl with the dressing and toss well. Season with salt and pepper, garnish with the pomegranate seeds, and serve.