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Jicama Bundles
With Roasted Jalapeño Edamame dipping sauce
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INSTRUCTIONS
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!
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