1/2 cup peeled and finely chopped jicama (1/4-inch cubes)
1/3 cup minced red onion
1/3 cup lightly-packed chopped fresh cilantro leaves
Juice of 1 small lime
Tortilla chips or crudités, such as jicama slices, for dipping
Cut avocados in half and remove pits. Use a spoon to scoop flesh from 3 halves; place in a medium bowl. Peel remaining 1/2 avocado and finely chop flesh; set aside. Sprinkle 1/2 tsp salt and garlic powder over avocado in bowl; mash with a fork.
To bowl, add jalapeño, strawberries,jicama, onion and cilantro; gently fold to combine. Add reserved diced avocado, lime juice and remaining 1/2 tsp salt; gently fold to incorporate.
Serve with tortilla chips or crudités (such as raw jicama slices).
Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef.