Crisp Jicama Guacamole

Yield: Makes about 1 1/4 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 80%
  • Protein: 0.2g
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 1.1g
  • Fiber: 0.3g
  • Sodium: 1.2mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 firm-ripe avocado (1/2 lb.)
  • 1/2 cup finely chopped peeled jicama
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced fresh jalapeño chili
  • 2 teaspoons grated orange peel
  • salt

Preparation

  1. Peel and pit 1 firm-ripe avocado (1/2 lb.). In a bowl, mash avocado, then stir in 1/2 cup finely chopped peeled jicama, 2 tablespoons lime juice, 2 tablespoons minced fresh cilantro, 1 tablespoon minced fresh jalapeño chili, and 2 teaspoons grated orange peel. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.
  2. Nutritional analysis per tablespoon.
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