Try this unique avocado appetizer recipe using jicama, a Mexican root vegetable, for a crispy and healthy alternative to crackers.
Oaxacan Avocado Jicama Appetizer
Calories44 Per Serving
Protein1g Per Serving
Fiber2g Per Serving
|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|
|Total Carbohydrate||4 g|
|Dietary Fiber||2 g|
1 vegetable, 1 fat
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)
Using a round cookie cutter, cut a 2-inch round from each slice of jícama.
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.