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