Avocado Salad with Mango and Jícama

This Avocado Salad with Mango and Jícama is a refreshing and tropical-inspired dish that brings together the creaminess of avocados, the sweetness of mangoes, and the crunchy texture of jícama. The zesty dressing, with a hint of lemon zest and juice, adds a burst of citrus flavor to complement the natural sweetness of the fruits. The combination of fresh herbs like basil and mint adds an aromatic and refreshing element to the salad. Crumbled queso fresco, a mild Mexican cheese, provides a salty contrast to the sweet fruits and creamy avocados. This salad is a delightful and colorful addition to any summer gathering or a light and nutritious meal on its own.

SERVES 6

INGREDIENTS:

• ½ teaspoon lemon zest plus 3 tablespoons lemon juice
• 1 small shallot, minced
• 1 garlic clove, minced
• ½ teaspoon mayonnaise
• Salt
• Pinch cayenne
• 3 tablespoons extra-virgin olive oil
• 3 avocados, halved, pitted, and cut into ¾-inch pieces
• 2 mangoes, peeled, pitted, and cut into ½-inch pieces
• 1 small head jícama, peeled and cut into 2-inch-long matchsticks
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh mint
• 3 ounces queso fresco cheese, crumbled (¾ cup)

INSTRUCTIONS:

1. In a medium bowl, whisk together the lemon zest, lemon juice, minced shallot, minced garlic, mayonnaise, ¼ teaspoon salt, and a pinch of cayenne.
2. While whisking constantly, drizzle in the extra-virgin olive oil to create a smooth and creamy dressing.
3. In a separate bowl, gently toss the avocado pieces with 2 tablespoons of the dressing and ½ teaspoon of salt.
4. On a serving platter, arrange the dressed avocado pieces.
5. In the same bowl with the remaining dressing, toss the mango pieces, jícama matchsticks, chopped basil, and chopped mint until well coated with the dressing.
6. Spoon the dressed mango, jícama, basil, and mint mixture over the avocado on the serving platter.
7. Sprinkle the crumbled queso fresco over the salad to add a salty and creamy contrast to the fruits and avocados.
8. Serve the Avocado Salad with Mango and Jícama for a refreshing and tropical-inspired dish that is perfect for warm weather. Enjoy the combination of creamy avocados, sweet mangoes, and crunchy jícama, all dressed in a zesty and flavorful dressing. This salad is a delightful blend of textures and flavors that will brighten up your table and impress your guests.

TIPS:

• Choose ripe but firm avocados and mangoes for the salad. Overripe fruits may become too soft and lose their shape during tossing.
• To peel the jícama, use a vegetable peeler to remove the tough outer skin. Cut it into matchsticks or thin slices for a crunchy addition to the salad.
• Adjust the amount of cayenne to your taste preference. The pinch of cayenne adds a subtle kick of heat without overpowering the other flavors.
• When whisking the dressing, make sure the lemon juice, shallot, garlic, and mayonnaise are well combined before drizzling in the olive oil to create a smooth and creamy texture.
• To prevent the avocados from turning brown, toss them with the dressing immediately after cutting. The lemon juice in the dressing will help preserve their color.
• If you can’t find queso fresco, you can substitute it with crumbled feta or another mild cheese with a slightly salty flavor.
• Customize the salad by adding some toasted nuts, such as slivered almonds or pepitas, for added crunch and nutty flavor.
• Serve the salad chilled for a refreshing and cool experience. It’s best enjoyed on the same day it’s prepared to maintain the freshness of the fruits and vegetables.