• 2 ripe avocados, halved, pitted, and peeled
  • l ripe papaya, halved and seeded
  • l to 1 1/2 cups jicama or Korean pear, peeled and cubed
  • 1/4 cup freshly squeezed lime juice (preferably Key lime)
  • 1 fresh red or green jalapeno or serrano chile, seeded and thinly sliced
  • 1/2 large red or Vidalia onion, thinly sliced
  • 1/3 cup unsweetened shredded coconut, lightly toasted (optional)
  • 1/3 cup chopped fresh cilantro and/or mint
  • Maldon sea salt or other flaky finishing salt


Chop the avocados and papaya into similar-shaped cubes or slices. Toss gently with the jicama cubes, lime juice, jalapeno, onion, toasted coconut, cilantro, if using, and salt. Taste and add more salt and lime juice, as needed. This is best eaten the same day it's made.

Serves 4 to 6

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Submitted 4/23/14.
Source: A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunee
Submitted By: b smith

Salad of Avocado, Papaya, and Jicama