1 ea. medium jicama, peeled and cut into bite-sized pieces
3 ea. oranges, peeled, seeded, and cut into bite-sized pieces
1 ea. Avocado From Mexico, halved, pitted, peeled and diced
1 c. candied, maple, or honey pecans, coarsely chopped
Cut off the green leaves and upper part of the stems from the beets, leaving about an inch on top. Place them in a pot covered with cold water, bring to a boil, lower the heat, cover, and cook until tender, about 30 to 35 minutes. Drain, let cool completely, peel and cut into bite-sized pieces.
Combine the vinegar, honey, salt and black pepper in a small mixing bowl. Using a whisk or a fork, slowly add the oils in a thin steady stream until emulsified and the vinaigrette thickens.
When ready to eat, place the beets, jicama, oranges, and avocado in containers and toss each with a fourth of the vinaigrette. Arrange each ingredient in a stripped pattern on a large platter.
Sprinkle candied pecans on top.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocado, Jicama, Beet, Orange, and Caramelized Pecan Salad
Amount Per Serving 6
Calories 490 Calories from Fat 0
% Daily Value*
Total Fat 29g 38%
Saturated Fat 3.5g 18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 440mg 19%
Total Carbohydrates 57g 21%
Dietary Fiber 16g 59%
Total Sugars 37g
Includes 13g Added Sugars 26%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 85mg 6%
Iron 3mg 15%
Potassium 1190mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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