jicama, avocado, cucumber & mango quinoa salad topped with pomegranate

jicamaThis might be my FAVORITE salad ever.


  • 1 cup peeled and chopped cucumbers
  • 2 cups chopped jicama
  • 1 cup chopped avocado
  • 1 cup pomegranate seeds
  • 1 mango, peeled and chopped
  • 1/2 cup chopped onion
  • 2 Tbsp lemon juice
  • 1/2 cup cilantro
  • 1/2 tsp sea salt
  • 2 cups mixed salad greens
  • 4 cups cooked quinoa
  • Balsamic vinegar (or other preferred dressing)

In a large bowl, combine mango, cucumber, jicama, avocado and onion.

Toss with lemon juice and sea salt. Divide salad greens on four plates or bowls. Top each with 1 cup of cooked quinoa. On each serving, drizzle quinoa with about 2 tablespoons of balsamic vinegar. On each serving, place one quarter of the vegetable mixture. Garnish each serving with cilantro leaves, pomegranate, pumpkin seeds, currants, and chipotle powder.


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