JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
SNOW PEA AND AVOCADO SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thinly slice 10 ounces snow peas lengthwise. Toss with 2 thinly sliced celery ribs (add the leaves, too) and some toasted walnuts. Dress with olive oil and lemon juice, and season with salt and pepper. Gently stir in a thinly sliced avocado and minced chives.
Nutrition Facts : Calories 173 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 164 milligrams, Carbohydrate 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 4 grams
VEGAN JICAMA CEVICHE
This vegan jicama ceviche is a great topping for tostadas. You can also serve it with crackers as an appetizer before other Mexican dishes. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
- Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
- Serve ceviche on tostadas and garnish with avocado.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 24.9 g, Fat 10.4 g, Fiber 8.9 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 100.2 mg, Sugar 4.4 g
JICAMA SLAW
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- Combine jicama, orange sections, lemon sections, juice, cabbage, carrots, scallions, 1 tablespoon honey and pinch of cayenne and mix together with hands to assure distribution of honey. Taste and adjust if too acidic with remaining 1/2 tablespoon honey.
JICAMA CHAYOTE SLAW
Provided by Food Network
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
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- Rinse the clean shrimp. Separate 1/2 pound in a bowl. Take the remaining shrimp and chop into small pieces. Transfer chopped shrimp to a glass bowl or ceramic dish.
- In a medium pot, bring 4 cups of water to a boil. Drop in the reserved half pound of uncooked shrimp. Cook for 3 minutes or until shrimp turns opaque and pink. Drain and chill.
- When you have all your ingredients ready, remove all the shrimp from refrigerator. Season the shrimp in lime juice with salt and pepper, to taste. On top of that shrimp add jicama, serrano, red onion, cilantro, cucumber, cooked shrimp and shredded carrot. Cover and chill for another 30 minutes.
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