Jicama Sticks and Guacamole with Peas
Prep 15 mins Eat 15 mins
Cinco de Mayo gives us a reason (like we need one) to celebrate with some delicious Mexican food. Jicama Sticks are a delicious way to celebrate Cinco de Mayo with a healthful appetizer to go with your margarita. I’ve paired the Jicama Sticks with a healthy Guacamole with a surprising ingredient – peas. I first tasted this yummy Guacamole at the amazing Rancho La Puerta Spa when I was a guest chef at their La Cocina Que Canta Cooking School.
Jicama is sometimes called a Mexican potato.
Jicama (pronounced Hick-a-ma) is a weird looking vegetable. Called a Mexican potato, jicama looks like a squatty potato and it’s also white inside. But unlike the potato, you eat it raw. It’s watery and crunchy and tastes fresh and healthy. You can munch and crunch jicama sticks all day long just like eating some carrot or celery sticks. But for a Cinco de Mayo celebration, let’s party and add this healthy guacamole. The peas add more nutrition and less fat to the guacamole plus keep it greener. While we wouldn’t want to leave out the avocado in this popular Mexican appetizer, the peas help the avocado along, known for discoloration, with added color and texture too.
I used to struggle with peeling a jicama, until my friend Judy of “My Well Seasoned Life” showed us you can cut a jicama into a square and create jicama crackers. Check out her video and her website. She makes it look so easy.
Slice the peeling from the jicama and into a square shape.
Using a sharp knife, slice off the peeling into a square like shape.
Slice the square into sticks or “French fries”.
Once you have a square, it’s easy to slice the whole thing first into planks and then into sticks that look like “French fries”.
The avocado, peas and lime juice join the garlic and jalapeno.
To make the guacamole with peas, place a garlic clove plus a seeded and diced jalapeno in the bowl of a food processor until finely minced. Then add the peas, avocado and lime juice. The party has almost begun!
Add the cilantro, diced onion and tomato and pulse.
Add the cilantro, tomato and diced onion and pulse until it looks like a nice mix of guacamole, but you can still seek the chunks of tomato and onion.
A healthy guacamole is ready to be devoured.
Get the blender going with the margaritas, because the party is about to begin.
Here’s more delicious jicama recipes:
Shrimp and Carrot Top Guacamole on “Jicama Crackers” from She Paused 4 Thought.
Rancho La Puerta Guacamole
1 garlic clove, minced
1 jalapeno chile, seeded & minced
1 cup frozen peas, slightly thawed
1 medium Hass avocado, peeled and pitted
2 Tbs lime juice
3 Tbs cilantro, chopped
1 medium tomato, seeded and cut into 1/4″ dice
1/2 red or sweet onion, cut into 1/8″ dice
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground
1. In the bowl of a food processor, mince the garlic and add minced jalapeno. Add peas, avocado and lime juice and process until smooth. Add in cilantro, tomato and onion and pulse until mixed. Season with salt & pepper. Place in serving bowl.
2. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
Servings: 6 – 79 calories per serving
Rancho La Puerta Guacamole
Ingredients
- 1 garlic clove minced
- 1 jalapeno chile seeded & minced
- 1 cup frozen peas slightly thawed
- 1 medium Hass avocado peeled and pitted
- 2 Tbs lime juice
- 3 Tbs cilantro chopped
- 1 medium tomato seeded and cut into 1/4" dice
- 1/2 red or sweet onion cut into 1/8" dice
- 1/2 tsp sea salt
- 1/4 tsp black pepper freshly ground
Instructions
- In the bowl of a food processor, mince the garlic and add minced jalapeno. Add peas, avocado and lime juice and process until smooth. Add in cilantro, tomato and onion and pulse until mixed. Season with salt & pepper. Place in serving bowl.
- If the guacamole won't be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
I would have never thought of peas! Brilliant. Always great to get more greens in any dish. 🙂
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