• 1 head red leaf lettuce
  • 1 head green leaf lettuce (or Bibb)
  • 1 jicama, peeled and cut into 1/2 inch thick sticks
  • 1 sliced avocado
  • 1/2 cup pomegranate seeds
  • 4 green onions
  • 2 tbsp water
  • Roasted Jalapeño Dipping Sauce Ingredients

  • 1/2 roasted jalapeño
  • 1 cup frozen shelled edamame
  • 1 chopped shallot
  • 1 coarsely chopped garlic clove
  • 4 tbsp avocado oil, divided
  • 2 tbsp rice wine vinegar
  • 1 lime, juiced
  • 1 tbsp white miso
  • 2-3 tsp honey
  • 3/4 cup water


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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