Avocado Salad with Mango and Jicama | America's Test Kitchen

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)