Spinach Avocado Jicama Salad with Creamy Cilantro Salad
My approach to healthy eating is to plan my meals around seasonal, organic produce–

grown locally as much as possible.

I am fortunate that my neighborhood farmers market is always bustling with a large number

of local farmers selling a wide variety of fresh fruits, vegetables, pickles, cider, maple syrup, wine,

fresh-baked bread and more.

I love taking my time, strolling from stand to stand–asking questions, tasting samples, and filling

my tote with whatever I have a taste for.

It’s always fun to discover a food that I have not tried–or rarely used.

This time I sampled some jicama,  liked it and decided to pair it with fresh, organic spinach, avocado,

and red onions for a light and lovely salad.

I added some organic cilantro to my tote as well and headed home to make a delectable dinner

salad from my daily haul plus a few other items on hand in my kitchen.

Spinach Avocado Jicama Salad with Creamy Cilantro Salad

Spinach Avocado Jicama Salad with Creamy Cilantro Salad

Serves 2



1 bunch organic spinach

1 organic avocado

1 organic jicama

1 organic red onion

1/2 cup dried organic cranberries

1 /3 cup raw almonds – chopped

1 BPA-free can of organic hearts of palm


1 small bunch organic cilantro

1/2  cup raw cashews – soaked for 6 hours

1/4 avocado – peeled and sliced

2 tablespoons apple cider vinegar

1/4 cup filtered water

1 tablespoon coconut oil or olive oil (optional)

1 tablespoon coconut aminos

1 clove garlic

1/2 teaspoon Himalayan sea salt

A dash of pepper

A dash of kelp powder

A dash of dulse

Spinach Avocado Jicama Salad with Creamy Cilantro Salad



Wash, rinse and strain spinach, shaking off excess water.

Peel and slice avocado and onion.

Slice jicama into sticks.

Drain and slice hearts of palm.

Choose two large, shallow salad bowls.

Prepare individual servings of salad by adding spinach to each bowl.

Arrange sliced red onions, jicama, avocado slices and hearts of palm in bunches

on top of the spinach.

Garnish each salad with a couple spoonfuls of dried cranberries and chopped


Set the salads aside while you quickly whip up the dressing.


To prepare the creamy cilantro dressing, add all of the ingredients into your

blender and blend until smooth.

The cashew and avocado give this dressing a rich, creamy consistency.

Taste the dressing and add more seasoning or liquid to taste.

Pour the dressing over each salad and serve.

Toss with dressing and dig in!

I love the blend of textures and flavors in this fresh, light yet hearty salad.

Delight your taste buds with sweet, crunchy and savory in each delicious mouthful.


What ingredients are in your favorite summer salad?

What is your favorite homemade dressing?

Share your thoughts and comments with us.

“Shared on Healthy Vegan Friday”

“Shared at Real Food Fridays”

 “Shared on Gluten Free Fridays”

“Shared at Waste Not Want Not Wednesday”

“Shared at Motivation Monday”

“Shared on Tasty Tuesday”

“Shared on Tuesdays with a Twist”