Oaxacan Avocado Jicama Appetizer

Avocado jicama appetizer recipe
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Oaxacan Avocado Jicama Appetizer

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

CaloriesCalories

44 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

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

Ingredients

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)

Directions

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.

 

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

CaloriesCalories

44 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

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

Ingredients

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)

Directions

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.