Jicama with Avocado-Mint Sauce
Servings: 2 large servings
Ingredients
- 1 jicama, grated
- 1 avocado
- 1/4 cup water, or so
- 1 cup alfalfa sprouts, fresh
- 1/4 cup fresh mint
- 1 green onion
- sea salt, or Herbamare, to taste
Instructions
- Grate the jicama, and toss with a sprinkle of sea salt or Herbamare to soften.
- Put the avocado in a food processor or blender, with a small amount (1/4 cup or less) of water, and puree until it’s smooth. Add the sprouts, fresh mint and green onion, and blend again until it’s all combined.
Notes
Variations
- replace the jicama with rutabaga, or celeriac, zucchini or cooked spaghetti squash
- replace the mint with basil or cilantro
- replace the avocado with mango and a bit of almond butter
- replace the jicama with rutabaga, or celeriac, zucchini or cooked spaghetti squash
- replace the mint with basil or cilantro
- replace the avocado with mango and a bit of almond butter
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 21mg | Potassium: 840mg | Fiber: 19g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 88.3mg | Calcium: 80mg | Iron: 3.6mg
