Jicama, Avocado and Citrus Salad

Jicama, Avocado and Citrus Salad


  • 2 blood oranges, skin removed and cut into full moons
  • 2 Satsuma tangerines, skin peeled and slice into full moons
  • 1/3  cup of crème Fraiche, sour cream, or crema
  • 3 tbsp lime juice
  • 2 tsp honey
  • 1/3 cup pumpkin seeds
  • 1 tbs of olive oil
  • 1/2 tsp chipotle chili powder
  • Kosher salt to taste
  • 1 small jicama peeled, quartered, thinly sliced, and thinly julienned
  • 2 avocados, deseeded, peeled, and cubed
  • 1/3 cup pumpkin seeds
  • 2 tbsp. of cilantro leaves


In a small mixing bowl, mix the crème Fraiche, lime juice, and honey, season to taste. Place aside.

Heat a sauté pan over medium heat, add olive oil, pumpkin seeds, and chipotle powder. Toss frequently and heat the pumpkin seeds until it becomes fragrant. Remove from heat and season to taste. Cool the pumpkin seeds on a platter with some paper towels to drain.

On a large serving platter, place the jicama, citrus, and avocados to your liking and season with kosher salt and freshly ground black pepper.

Top with cilantro, the smokey pumpkin seeds, spoon on the dressing.  Serve at once. 

Previous Article Next Article