I don’t suppose these are truly reverse proportions, but it winds up looking like all the chunky bits I love from the top of a guacamole salad in a chopped salad form with a thin layer of lime and avocado dressing. Plus, you get all the delicious avocado flavor we love without overdoing it on the fat, and the jicama adds a good dose of fiber.
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Reverse Guacamole
1 medium jicama root (yambean)
1 large avocado (not too ripe)
1 pint cherry or grape tomatoes
1 small red onion
a palmful of cilantro leaves
juice of two limes
1t salt
Skin and cube the jicama and add to a mixing bowl. Toss in the onion, chopped, and the tomatoes, halved. Next, prepare your avocado. I prefer a less ripe one because the small chunks will stay intact after mixing and the dressing will be mostly limey. If you want a creamier dressing and fewer chunks, go for ripe.
Run your knife around the pit and twist the avocado to separate it in two. Carefully set your knife in the pit and twist to remove. Now draw a small crisscross pattern across the flesh of the avocado all the way down to (but not through) the skin while it is still in it’s shell. Now all you have to do is squeeze the avocado halves and the flesh should fall into your bowl with ease!
Sprinkle the top with lime juice, salt and chopped cilantro. I love lime and salt, so you may want to go sparingly before adding all the recipe calls for. Mix together and enjoy!
