Avocado Goat Cheese Salad with Lime Dressing

Adapted from Bon Appetit (January 2011)

I love avocado but it had never occurred to me to use avocado oil until I came across this recipe. Delightful! I’ll be finding new uses for this healthy, flavorful oil so stay tuned. I’ve reduced the amount of cheese in this recipe and increased the jicama for a slightly healthier version.

  • 1/4 cup avocado oil
  • Juice of 2 limes (about 3 tablespoons)
  • 2 cups jicama, peeled and cut into matchstick-size strips
  • 4 cups arugula
  • 1 large ripe avocado, sliced
  • 2 oz. soft goat cheese, crumbled
  • Sea salt
  • Black pepper
  • In a large bowl, whisk avocado oil and lime juice together. Add jicama strips and arugula and toss gently to coat. Divide salad evenly onto 4 plates, then top with sliced avocado and goat cheese. Sprinkle with sea salt and a touch of black pepper.
  • I took a stunning photo of this dish. Then I did something silly and lost it a bit later. If it make this again soon, I’ll replace the photo.

Preparation time: 15 minute(s)

Number of servings (yield): 4

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