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This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.
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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.
Course Salad
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
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