Salad: Mexico – Michoacan – Ensalada de Aguacate y Jícama

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 2 ripe Hass avocados, approx. 12 oz (340 g) total
- 10 oz (280 g) jicama, peeled and cut into 1/4-inch (6 mm) slices or matchsticks
- 2 navel oranges (or 3 small tangerines), about 10 oz (280 g) total, peeled and segmented
- 1/2 small red onion, very thinly sliced, about 2 oz (60 g)
- 2 tbsp (30 ml) fresh lime juice (from about 1–2 limes)
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1/2 tsp (2 g) ground chile piquin or mild chile powder (or 1 tsp Tajín seasoning)
- 1/4 cup (8 g) fresh cilantro leaves, roughly chopped
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Extra chile powder or Tajín for sprinkling, optional

Instructions

Short Description:
A crisp, bright salad of sliced Michoacan-style avocados, crunchy jicama and sweet orange segments, dressed simply with fresh lime juice and a pinch of chile powder. It is light, refreshing, and balanced between creamy, crisp, tangy, and spicy.

Regional Notes:
This Michoacan variation highlights local Hass avocados and the region's preference for combining avocado with jicama and citrus. Unlike some generic avocado salads, here the orange segments and a straightforward lime-plus-chile dressing define the regional flavor profile common in Western Mexico.

1. Peel the jicama and slice or julienne into 1/4-inch (6 mm) pieces. Place in a large mixing bowl.
2. Peel and segment the oranges (remove pith and membranes) or peel and separate tangerine segments; add to the bowl with the jicama.
3. Thinly slice the red onion and add to a small bowl with 1 tbsp (15 ml) lime juice; let sit 5 minutes to mellow the onion, then drain and add the onion to the jicama-orange mixture.
4. Halve the avocados, remove pits, and slice each half into 1/4-inch (6 mm) slices. Arrange avocado slices on top of the jicama-orange mixture or gently fold them in last to avoid mashing.
5. In a small cup, whisk together the remaining 1 tbsp (15 ml) lime juice, olive oil (if using), ground chile piquin (or chile powder / Tajín), salt, and a few grinds of black pepper until combined.
6. Drizzle the dressing evenly over the salad and very gently toss once or twice to coat without breaking the avocado slices. Taste and adjust salt, lime, or chile to preference.
7. Sprinkle chopped cilantro over the top and finish with an extra pinch of chile powder or Tajín if desired. Serve immediately at room temperature or chilled for up to 30 minutes.