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
- 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.
- Trim the round jicama so that it looks like a white brick. Then slice into 1/4 inch strips.
- Cut the slices into triangles.
- In a medium bowl add the mango, onion, pepper, lime zest and juice. Toss. Adjust seasoning with salt and pepper.
- Add the diced avocado.
- Place triangles on serving dish.
- Place a generous tablespoon of the mango salsa on the triangles.