AVOCADO AND JICAMA SALAD

Avocado and Jicima Salad with Baked Tortillas

This is quite possibly the most simple thing you will ever make.  I eat this for lunch sometimes when I know my day will be hectic and I don’t want to feel heavy.  If you don’t like avocado, you won’t like this.  If you don’t know what jicama is, you are about to find out!

AVOCADO AND JICAMA SALAD

From Nom Nom Bombshells | Salads | American

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High cal Calories 1165kcal

High fat Total Fat 74g

High sat-fat Saturated Fat 14g

chol Cholesterol 21mg

High sodium Sodium 1395mg

High carbs Total Carbohydrate 112g

Serving size 629g Calories from fat 662kcal Fiber 26g Protein 23g Sugar 12g
1 servings

Ingredients

  • 1 Avocado
  • 1/2 Small jicama, peeled
  • 1 Lime, juiced
  • 1/4 C. Queso Fresco
  • Salt
  • 2 Tortillas
  • 2 T Olive oil

Directions

  1. Preheat oven to 400 F.
  2. Peel and dice your avocado and peel your jicama.
  3. Use a veggie peeler to shave the jicama into the bowl with your avocado.
  4. Squeeze the juice from the lime into the bowl and stir.
  5. Sprinkle in some salt.
  6. Use a fork to break apart the queso fresco into the bowl then stir together.
  7. Brush olive oil on both sides of your tortilla then sprinkle salt on both sides.
  8. Cut into 8 pieces and place on a baking sheet (or aluminum foil)
  9. Bake for 7 minutes, flip then bake an additional 3 minutes.

Jicama is kind of like a mix between an apple and a potato.  It comes from Mexico and is great in any kind of salad.  I like the crunch paired with avocado to add a little different texture.

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The skin is easy to remove.  I use a knife and just peel it off.

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Delicious!  I also put a little cayenne pepper on my chips before baking them for some heat.  If you want, you can add jalapeño or onion to your salad. I was in the mood for something simple.  Make sure you taste the combo after you add 1/2 the lime to make sure you aren’t overpowering.  I like more lime than some people so I went for it.

This is a great, simple summer dinner or side to eat with quesadillas or tacos.  I love it onto  of a bed of lettuce with a cilantro lime dressing.

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