Oaxacan Avocado Jicama Appetizer

Avocado jicama appetizer recipe

Try this unique avocado appetizer recipe using jicama, a Mexican root vegetable, for a crispy and healthy alternative to crackers.

Nutrition Facts

Oaxacan Avocado Jicama Appetizer


44 Per Serving


1g Per Serving


2g Per Serving
Calories 44
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 6 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 1 g
Protein 1 g

Dietary Exchanges
1 vegetable, 1 fat


Servings  12   Serving Size   1 piece

  • 12 large very thin slices jícama
  • 1 large slightly firm but ripe avocado, peeled, pitted, and coarsely grated
  • 1/3 cup diced slightly firm but ripe mango
  • 1 tablespoon minced green onions
  • 1 tablespoon shelled, unsalted pumpkin seeds
  • 1 tablespoon chili verde (green salsa) (lowest sodium available)
  • Grated lime zest (from 1 or 2 medium limes)


Tip: Click on step to mark as complete.

  1. Using a round cookie cutter, cut a 2-inch round from each slice of jícama.
  2. In a small bowl, stir together the avocado, mango, green onions, pumpkin seeds, and chile verde until well combined. Top the jícama slices with the avocado mixture. Sprinkle with the lime zest.