This chunky and crunchy salad is served more as a condiment than a separate course.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
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.