Avocado, Orange & Jicama Salad

In a hurry? I’ve got you — recipe below

Inspired by Food & Wine — adapted from my notebook with a lighter hand on the feta and a texture tweak that made it even better.

A Little Note from My Kitchen

February looks different depending on where you live.

Here in Southwest Florida, citrus is sweet, the light is bright, and salads like this feel completely natural. But I know many of you are still in coats and boots.

So consider this your edible reminder: summer always comes back.

This avocado, orange, and jicama salad is crisp, creamy, and sunlit. It wakes up a winter table. Make it now and borrow a little warmth — or bookmark it for the first truly warm day of spring.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Avocado, Orange & Jicama Salad

Serves 6 (as a side)

Active time: ~25 minutes

Total time: ~40 minutes (including marinating time)

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What You’ll Need

• 3 navel oranges

• 2 tablespoons fresh lime juice

• 1 tablespoon apple cider vinegar

• 2 tablespoons extra-virgin olive oil

• Pinch of cayenne

• Fine sea salt and freshly ground black pepper

• 1 small jicama (about 1 pound), peeled and cut into thin matchsticks

• 2 avocados, quartered lengthwise and thinly sliced

• ½ cup good-quality imported feta cheese, crumbled

• ¼ cup chopped fresh cilantro

What I Changed

• The original recipe used more feta — I reduced it to ½ cup so the citrus and avocado could shine.

• Instead of thin slices, I cut the jicama into matchsticks, which gives the salad a lighter, almost slaw-like texture and allows it to absorb more of the dressing.

Let’s Cook

1. Prepare the Oranges

   Using a sharp knife, peel the 3 navel oranges, removing all the bitter white pith. Working over a small bowl to catch the juices, cut between the membranes to release the orange sections. Set the sections aside and reserve the juice. Squeeze the membranes over the bowl to extract as much juice as possible.

   
   

2. Make the Dressing

   • To the fresh orange juice, whisk in:

   • 2 tablespoons fresh lime juice

   • 1 tablespoon apple cider vinegar

   • 2 tablespoons extra-virgin olive oil

   • A pinch of cayenne

   • Fine sea salt and freshly ground black pepper to taste

     
     

3. Marinate the Jicama

   Add the 1 pound of thin matchstick-cut jicama to the dressing and let it stand for 15 minutes. This softens the crunch just slightly and allows the jicama to absorb all that bright citrus flavor.

   
   

4. Finish the Salad

   Gently fold in:

   • The orange sections

   • The 2 sliced avocados

   • ½ cup crumbled imported feta

   • ¼ cup chopped fresh cilantro

   Taste and adjust seasoning as needed. Serve immediately.

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Make This a Main Course

This salad is beautiful as a side, but it easily becomes a balanced entrée with the addition of protein.

Top it with:

• Grilled shrimp

• Seared or grilled salmon

• Grilled chicken

• Even a simple rotisserie chicken for ease

Adding 4–6 ounces of protein per serving transforms this into a complete meal with 30+ grams of protein while keeping that bright, sunny feel.

It’s especially lovely for outdoor lunches, light dinners, or entertaining when you want something impressive but unfussy.

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A Note on the Feta

This is one of those salads where quality truly matters.

A good imported feta — especially traditional Greek feta made from sheep’s milk — is creamier and less aggressively salty than many domestic versions. It enhances the citrus and avocado instead of overpowering them.

With a salad this simple, every ingredient has to earn its place.

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Blood-Sugar-Friendly Notes

• Jicama is high in fiber and lower in glycemic impact than many starchy sides.

• The healthy fats from avocado and olive oil help slow glucose response.

• Pairing this salad with grilled shrimp, chicken, or salmon turns it into a balanced, protein-forward main course.

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Make-Ahead Tip

You can segment the oranges and prepare the dressing up to 4 hours in advance.

Add the avocado and feta just before serving to keep everything fresh and vibrant.

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What’s in Your Plate (Approximate Per Serving — Side Dish)

• Calories: ~240

• Protein: ~5–6g

• Fat: ~18g

• Carbohydrates: ~19g

• Fiber: ~7g

• Net Carbs: ~12g

Light, fresh, and full of texture — a bowl of brightness no matter the season.