Name: Avocado Salad with Mango and Jicama
Total time: 25 min
Ingredients: 1/2 teaspoon grated lemon zest plus 3 tablespoons juice; 1 tablespoon minced shallot; 1/2 teaspoon mayonnaise; Salt and pepper; Pinch cayenne; 3 tablespoons extra-virgin olive oil; 3 avocados, halved, pitted, and cut into 3/4-inch pieces; 2 mangos, peeled, pitted, and cut in 1/2-inch pieces; 2 cups jícama, peeled and cut into 2-inch-long matchsticks; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh mint; 3 ounces feta cheese, crumbled (3/4 cup)

Why This Recipe Works

Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunchier vegetables and juicy fruits. Arranging the dressed avocado chunks below the other ingredients maximized visual appeal by preventing the avocado from turning the salad murky.

Instructions

Whisk lemon zest and juice, shallot, mayonnaise, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without any pools of oil on surface.)

Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates.

Toss mangos, jícama, basil, and mint with remaining dressing. Spoon mango mixture over avocados and sprinkle with feta. Serve immediately.