Sunday, June 10, 2012

Cross-Cultural Salad Recipe with Tomato, Avocado, Jicama, Lime, and Feta

Lisa's Cross-Cultural Salsa inspired this Cross-Cultural Salad with jicama!

When I tried out the recipe for Lisa's Cross Cultural Salsa, I fell in love with the combination of flavors and immediately started thinking about what else I could add to this to make it more of a salad.  Since the salsa had that lime and tomato thing going on, jicama seemed like something that would be a lovely addition.  It also added a nice crunch, and jicama is such a low-glycemic vegetable that I'm happy about thinking of more ways to use it.  The resulting salad with tomato, avocado, jicama, lime, and feta was definitely a keeper, at least based on my tastebuds!

This is probably not a main-dish dinner salad for Meatless Monday, but for a meatless lunch I would happily gobble up a bowl of this and be very satisfied.  If you'd like a slightly more substantial salad for that's still a meatless recipe, I think black beans would be another nice addition.  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

Zest and juice one large lime into a bowl large enough to hold all the salad ingredients.  Then dice two avocados into the bowl and toss them with the juice.

Cut up enough jicama to make 2 cups of jicama diced into half-inch squares.  (Jicama can be hard to peel, but if you slice it and then peel around the edge of the slices it's pretty easy!)

Toss the jicama into the avocado-lime mixture and let it marinate while you chop the other ingredients.

Cut up enough grape or cherry tomatoes to make 1 cup of tomatoes cut in half.  Slice green onions on the diagonal until you have about 1/4 cup thinly sliced green onion.

Crumble up enough Feta to make about 1/3 cup crumbled Feta.

Gently mix the tomatoes, green onions, and crumbled Feta into the jicama and avocado mixture.  Taste to see if you want a little more lime juice, season to taste with salt, and serve.

Cross-Cultural Salad Recipe with Tomato, Avocado, Jicama, Lime, and Feta
(Makes about 4 servings; recipe adapted from Lisa's Cross Cultural Salsa, which was sent to me by a reader named Lisa.)

zest and juice from one large lime (plus more lime juice for seasoning the finished salad if desired.)
2 medium avocados, diced
2 cups peeled and diced jicama (cut into half-inch squares)
1 cup cherry or grape tomatoes, sliced in half
1/4 cup thinly sliced green onion (sliced on the diagonal)
1/3 cup crumbled Feta cheese
salt, to taste

Zest the skin of the lime and squeeze the juice into a bowl that's large enough to hold all the salad ingredients.  Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.  Peel the jicama  and cut it up into half-inch slices.  (To make the jicama easier to peel, I slice it into the thickness I want and then peel around the edge of the slices.)  Toss the jicama cubes into the avocado/lime mixture.

Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.  Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.  Crumble enough Feta to make 1/3 cup of crumbled Feta.

Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.  Taste to see if you want a little more lime juice, season to taste with salt, and serve.

I usually never refrigerate salads with tomatoes, but I was pleasantly surprised that this was still quite good after one night in the refrigerator.  (It didn't last another night though, so don't refrigerate too long.)

Printer Friendly Recipe

South Beach Suggestions:
All the ingredients in this salad are good choices for any phase of the South Beach Diet, but avocados are a limited food, so use portion control.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Fun Salad Ideas with Avocado, Tomatoes, or Jicama:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chicken and Avocado Salad with Lime and Cilantro from Kalyn's Kitchen
Heart of Palm Salad with Tomato, Avocado, Lime and optional Cilantro from Kalyn's Kitchen
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn's Kitchen
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Jicama Pepita Garbanzo Salad from Use Real Butter
Jicama-Orange Salad with Chile Lime Vinaigrette from Everyday Southwest
Mango, Avocado, and Arugula Salad from Laylita's Recipes
Boston Butter Lettuce Salad with Avocado, Corn, and Tomatoes from Sass and Veracity
Toasted Chickpea, Tomato, and Feta Salad from We Are Not Martha
Mizuna, Tomato, and Avocado Salad with Pomegranate Lime Dressing from Food Mayhem
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

counter customizable free hit
Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!


  1. I have never heard of Jicama so I googled it. Apparently it can sometimes be found in Asian food stores. I also found a site that recommended using baby boab tubers as a substitute. But I've never seen them in the shops either. Although I have seen boab trees in the parks here and driving through the countryside.

  2. It was so great meeting you this weekend Kalyn! What a great way to kick off the return to reality. Delicious!

  3. Barbara, I know that Jicama came originally from Mexico, so I guess it had not made it to Australia!

    Joanne, great meeting you too!

  4. I would definitely be happy eating this for lunch. I'm a big jicama fan - love the crunch!

  5. This recipe was so delicious. I can't stop thinking about it, I've made it twice.

    I am posting it up on my blog tommorrow, with links to here for the full recipe.

    Fantastic, thanks again!

  6. Thank you for this awesome recipe. It was simple to make and tastes delicious. I'm trying to eat healthier every day and I'm surprised I can eat this without pouring salad dressing all over it.


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

Blogging tips