12 large very thin slices jícama
1 large slightly firm but ripe avocado, peeled, pitted, and coarsely grated
1/3 cup diced slightly firm but ripe mango
1 tablespoon minced green onions
1 tablespoon shelled, unsalted pumpkin seeds
1 tablespoon chili verde (green salsa) (lowest sodium available)
grated lime zest (from 1 or 2 medium limes)
- Using a round cookie cutter, cut a 2-inch round from each slice of jicama.
- In a small bowl, stir together the avocado, mango, green onions, pumpkin seeds, and chili verde until well combined. Top the jicama slices with the avocado mixture. Sprinkle with the lime zest.
Makes 12 servings.
Source: American Heart Association