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
1/2 Small jicama, peeled
1 Lime, juiced
1/4 C. Queso Fresco
2 T Olive oil
- Preheat oven to 400 F.
- Peel and dice your avocado and peel your jicama.
- Use a veggie peeler to shave the jicama into the bowl with your avocado.
- Squeeze the juice from the lime into the bowl and stir.
- Sprinkle in some salt.
- Use a fork to break apart the queso fresco into the bowl then stir together.
- Brush olive oil on both sides of your tortilla then sprinkle salt on both sides.
- Cut into 8 pieces and place on a baking sheet (or aluminum foil)
- 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.
The skin is easy to remove. I use a knife and just peel it off.
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.