Jicama Bundles Directions

• Using a lidded sauté pan, add green onions and water and cover with lid
• Cook on low-medium heat for 2 minutes until wilted but still bright green
• Set onions aside and peel apart (these will act as ties for the bundles)
• Wash head of lettuce thoroughly
• Arrange bundled by piling two leaves, placing avocado and jicama stick inside and carefully tie together with the green onions
• Arrange on platter and sprinkle with pomegranate seeds

Roasted Jalapeño Dipping Sauce Directions

• Preheat oven to 400
• On a parchment lined baking sheet, place whole jalapeño and roast for 15 minutes
• After jalapeño cools, slice in half lengthwise and remove core and seeds and set aside
• Using a lidded sauté pan, add edamame, shallot, garlic and 2 tablespoons avocado oil and cover with lid
• Cook on medium high for 5-7 minutes until shallots are translucent and fragrant
• Add edamame, jalapeño, shallots, garlic and jalapeño to a high speed blender
• Add all other ingredients, except water and remaining 2 tablespoons of avocado oil, and pulse to combine
• Slowly and gradually add water while blending on medium speed
• Lastly, slowly and gradually add remaining avocado oil while blending until sauce is thick and formed
• Add sauce to center of platter and enjoy!