Spinach Avocado Jicama Salad with Guava Dressing (no oil)

I have always had a love for guavas or guayabas, but this year I can’t seem to get enough of them. We are still spending time at my parents’ house in Mexico and guavas are in season right now. My kids are eating crazy amounts of them and I have started looking for other ways to use them. This week we came up with this Spinach Avocado Jicama salad with guava dressing. Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing.

A small white bowl of Spinach Avocado Jicama Salad.

I’m happy to report that homeschooling is going great! Now that we are surrounded by family, I feel more supported, and my rowdy 7 yr. old has finally gotten around to accepting that mom is the teacher for now. Of course, we still have difficult days with a lot of whining, mostly from him, but sometimes from me. The great thing about it is that if we’re both having a bad day we can stop and move on to other activities as we please. It’s already January, which means that we have been doing this for 6 months! Honestly I didn’t think I was going to last this long.

Dressing being poured over a small white bowl of Spinach Avocado Jicama Salad.

We are hoping to relocate to San Antonio or Austin to be close to family. I’m excited about having access to more Mexican ingredients, and to create tons of new recipes inspired by our new home. The sale of our book Vegan Tamales Unwrapped is going great, and this makes me wonder if I should write another book.  A reader suggested I should write a book on Vegan Pan Dulce, and I have to say that seems like a pretty good idea to me!

The Recipe: Spinach Avocado Jicama Salad

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios. If you’ve never cut jicama before here’s a quick tutorial.

Spinach Avocado Jicama Salad with Guava Dressing

Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing are the perfect summer side dish.
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Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 243kcal

Ingredients

Guava Dressing

  • 4 Guavas, seeds taken out, chopped
  • ¼ cup Orange juice
  • 1 tbsp. Apple cider vinegar
  • 1 clove Garlic, small
  • ½ cup Water

Salad

  • 1 package (6 oz.) Baby spinach washed
  • 2 Oranges, peeled cut into segments
  • 1 Avocado, sliced
  • 1 cup Jicama, cut into matchsticks
  • ¼ cup Chopped pistachios roasted

Instructions

Guava Dressing

  • Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.

Salad

  • Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste. 

Notes

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 42mg | Potassium: 1118mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4808IU | Vitamin C: 261mg | Calcium: 106mg | Iron: 2mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

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6 Comments

  1. Hi Dora, this dressing sounds delicious. What type of Guava did you use?
    I also was wondering if you have a recipe or an idea using passionfruit.
    First time I’ve tasted passionfruit was in Hawaii and am I loved it!
    I bought some here in CA from the frozen section. I’m wondering what I can do with them.

    1. I used fresh guava. Did you buy passionfruit puree? You could use that instead of guava to make the dressing!

  2. We truly never get guavas here. Any suggestions for a difference fruit? I’m not sure what their texture is like.

    1. I would try a combination of pear and pineapple as a substitute. Just make sure the pear is not too ripe.

    1. Thanks Jeni. I’m still thinking about it, it seems like a huge task to write a pan dulce book!

5 from 4 votes (4 ratings without comment)

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