Stuffed California Avocado with Jicama Salad

HomeRecipesMeals & DishesAppetizersStuffed California Avocado with Jicama Salad

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 200

Total Fat 13g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 160mg

Total Carbs 22g

Dietary Fiber 9g

Total Sugars 3g

Protein 3g

Potassium 580mg

Vitamin A 2066 IU; Vitamin C 25 mg; Calcium 25 mg; Iron 1.1 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 40%; Vitamin C 40%; Calcium 2%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jicama is a crisp, white fleshed tuber with a savory flavor. Combined with corn, it plays well with the sweetness to bring balance. The avocado plays a huge role as it serves as the serving bowl as well as the creamy break that goes well with the sharpness of the dressing.

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Serves: 6

Ingredients
Instructions

3 cups jicama, peeled and cubed 1 carrot, sliced 3 radishes, thinly sliced 1 1/2 cups sweet yellow corn, fresh or frozen* 1/2 cup cilantro, finely chopped 2 Tbsp. white wine vinegar 2 Tbsp. lime juice 1 Tbsp. canola oil 1 tsp. chili powder 1/2 tsp. sea salt 3 ripe, Fresh California Avocados, peeled and halved

Add the jicama, carrot, radishes, corn, cilantro, vinegar, lime juice, oil, chili powder and sea salt into a medium sized mixing bowl. Stir and make sure it is well mixed. Set aside and let it marinate for about 5 minutes.
Add dressing on top of the vegetables that are in the medium sized bowl. Mix well and let marinate for about 5 minutes.
Place the avocado halves on a plate, facing up*. Spoon a handful of the salad on top of the avocado, enough to fill in the pit gap. Garnish with extra cilantro. If using frozen corn, please set out to thaw for at least 10 minutes.

*If you are not consuming this salad right away, squeeze lemon juice on/around the avocado to keep it from turning brown, then wrap each avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets

Beverage Pairing: Pair with a California Sauvignon Blanc, Unoaked Chardonnay, or Dry Riesling.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.