Jicama, Apple and Chayote Salad With Pepita-Avocado Dressing

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This crockery offers 3 kinds of crunch: the mildly sweet, watery crunch of jicama; the tart and brushed crunch of Granny Smith apple; and the silky, lemony crunch of earthy chayote. All are enveloped successful a velvety, creamy dressing.

Once you peel and chopped the jicama, pome and chayote, flip them successful the dressing close distant truthful they won’t adust retired and alteration their flavor.

The crockery tin beryllium refrigerated up to 12 hours successful advance. Toss good earlier serving.

From Pati Jinich, cookbook writer and big of nationalist television’s “Pati’s Mexican Table.”

Ingredients

1/4 cupful olive oil
1/2 cupful water
7 tablespoons caller lime foodstuff (from 3 oregon 4 limes)
1 clove garlic
1/4 packed cupful coarsely chopped cilantro leaves and precocious parts of stems, positive 1 tablespoonful for optional garnish
1 packed tablespoonful caller dill, coarsely chopped, positive 1 spoon for optional garnish
Flesh of 1 large, ripe avocado, chopped into chunks
1 1/4 teaspoons kosher oregon oversea salt
1/4 spoon freshly crushed achromatic pepper
1 spoon whole-grain mustard
1/4 cupful raw, hulled pumpkin seeds (pepitas), positive 1 tablespoonful for garnish
1 lb jicama, peeled and chopped into julienne (matchsticks)
1 Granny Smith apple, peeled, cored and chopped into julienne
1 lb steadfast chayote squash, peeled and chopped into julienne

Nutritional Facts

Per serving

Calories
320
Fat
24 g
Saturated Fat
4 g
Carbohydrates
28 g
Sodium
370 mg
Protein
5 g
Fiber
12 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Pati Jinich, cookbook writer and big of nationalist television’s “Pati’s Mexican Table.”

Tested by Pati Jinich.

Published July 18, 2016

Updated March 15, 2026