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Jicama triangles with mango salsa: Make a vegan happy this holiday

December 8, 2011 by Judy Lyness 4 Comments

To state that the 2BA have been busy is to dive head first into understatement.  In a short two weeks we have moved on the Sunday before Thanksgiving, unpacked, decorated, (to be totally honest had an argument or two) cooked an incredible Thanksgiving  for 15.  And if that wasn’t enough, on Saturday we threw a housewarming party for 60 or so people.  And you ask why no new posts.

Since the holiday party season is upon, I bring you the jicama triangle.  (No relation what so ever to the Burmuda) The red and green colors are “technically” Christmasy.  But this is an appetizer that can be served all year round.  It’s a crowd pleaser.

Jicama Triangles with Mango Salsa

  • 1 large jicama.  Try to find one that is squat so that it’s easier to slice into triangles
  • 1 ripe mango diced
  • 1/4 red onion diced about 1/2 cup
  • 1/2 red pepper diced
  • 1/2 avocado diced
  • zest and juice of one lime
  • cilantro coarsely chopped
  • salt and pepper
  1. Peel the jicama.  The easiest way is to cut the top and bottom so that the orb lies flat on the table.  With a sharp paring knife, start from the top and shave off the outside skin.
  2. Trim the round jicama so that it looks like a white brick.  Then slice into 1/4 inch strips.
  3. Cut the slices into triangles.
  4. In a medium bowl add the mango, onion, pepper, lime zest and juice.  Toss.  Adjust seasoning with salt and pepper.
  5. Add the diced avocado.
  6. Place triangles on serving dish.
  7. Place a generous tablespoon of the mango salsa on the triangles.

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Filed Under: Appetizers, Vegan Tagged With: appetizer, avocado, cilantro, jicama, mango

Comments

  1. Janie says

    December 8, 2011 at 10:07 AM

    Um, YES PLEASE!!! Those are perfect!

    Reply
    • Judy at Two Broads Abroad says

      December 8, 2011 at 10:09 AM

      Sorry you couldn’t make the party. They are good and easy. Wait til you see the next post-pear, gorgonzola, walnut thingies.

      Reply
  2. Lentil Breakdown says

    December 9, 2011 at 5:32 PM

    This was my fave! Brilliant use of jicama! I make a similar mango salsa but never had the foresight to make jicama “chips.” Bravo, broads!

    Reply
    • Judy at Two Broads Abroad says

      December 9, 2011 at 5:34 PM

      Thanks so much. Coming from you very high praise.

      Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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