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Papaya, Jicama, and Avocado Salad

This chunky and crunchy salad is served more as a condiment than a separate course.

  • Servings: 4
Papaya, Jicama, and Avocado Salad

Source: Martha Stewart Living, April 1995


  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
  • 1 Haas avocado (about 12 ounces), ripe, but firm
  • 1/4 cup cilantro leaves, coarsely chopped


  1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.

  2. In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

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