This salad is known as “Sunshine in a Bowl” because of it’s vibrant, colors and flavors.  Make your own sunshine today!

Jicama, Pear & Avo Salad (Sunshine in a Bowl)

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes Jicama, Pear and Avocado Salad!#vegan Featured products Pete's Living Greens, Cabo Chips.

Posted by Jane Velez-Mitchell on Sunday, May 27, 2018

Jicama, Pear and Avo Salad (Sunshine in a Bowl) from The 40-Year-Old Vegan™

  • 1 c. jicama (peeled and cubed)
  • 2 pears, cubed
  • ¼. c. fresh chopped cilantro
  • ¼ c. chopped bell pepper (red, yellow, orange or a combination
  • ¼ c. finely chopped red onion
  • 1 avocado, peeled, pitted and cubed
  • Juice of 2 limes
  • 1 package of butter lettuce, preferred brand Pete’s Living Greens
  • ¼ c. chopped dry roasted peanuts
  • 2 large pinches of red pepper flakes
  • 6 blue corn tortilla chips, preferred brand Cabo Chips


  1. Combine jicama, pears, cilantro, bell pepper, and avocado in a bowl.
  2. Squeeze lime juice over the salad and mix gently, being careful not to mash the avocado. Set aside.
  3. Arrange the butter lettuce leaves around the perimeters of two dinner plats to form a “bowl”
  4. Evenly distribute the mixture into the lettuce bowls.
  5. Top each bowl with chopped peanuts and a large pinch of red pepper flakes
  6. Garnish each salad with 3 blue corn tortilla chips
  7. Serve immediately and enjoy!

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