Amie Valpone (Inspired by San Diego, California; resides in New York, New York)
Serves 2
It is not every day that you see a bit of jicama on your plate—or in the food store or farmers market, for that matter. Yet I have recently fallen in love with it. While I was out in San Diego, California, speaking at the BlogHer Conference this past summer, there was a fabulous spread of these cute, little white sticks (jicama). Let’s just say that I devoured them. They were so refreshing and incredible. Now, I have had jicama before, but just as a mere topping on a salad, not eaten alone with hummus or salsa. Well, move over zucchini, because I have got a new love. Enter the pearly white jicama, so light and refreshing!
5 leaves fresh mint, finely chopped
¼ cup ground flaxseed
1 extra-ripe avocado, peeled, pitted, and chopped (see Chef’s Tips on avocado, this page)
2 tablespoons almond butter
¼ cup rice milk
¼ teaspoon sea salt
1 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
Pinch cayenne pepper
1 large jicama, peeled and sliced into ½-inch sticks
In a food processor, combine the mint, flaxseeds, avocado, almond butter, rice milk, sea salt, and cinnamon; pulse until smooth. Transfer the mixture to a serving bowl for dipping.
In a large bowl, combine the balsamic vinegar and cayenne pepper; mix well. Add jicama; gently toss to combine until the jicama sticks are coated.
Arrange the balsamic-coated jicama sticks on a serving platter. Serve with the cinnamon dipping sauce.