Happy (…or sad) end of summer everyone! Labor day has passed but its not yet pumpkin spice season, are we in purgatory?! So I thought while the sun is still shining and my snow boots are still packed tightly away I will share with you one of my favorite warm weather recipes.
I love a good tuna tartare, but what I love even more than the tuna, is the bed of creamy avocado that is typically served on.
So I thought, if the avocado is really my favorite part, why bother with the tuna?
For this recipe, I amped up the simple avocado base with some fun ingredients to make it a dish that can really stand on its own.
Plus, jicama just makes the coolest looking “toast”! If you would rather use the jicama as a dipping vehicle, you can cut your rounds like a pizza and make little tortilla chip shapes! So much fun to be had with this recipe!
Hope you all enjoy.
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Lemon, juiced
- 1 Tbsp Onion, minced
- 1/2 Jalapeño, minced
- 4 Green Olives, pitted, chopped
- 1 tsp Flat Parsley, finely chopped
- 1/2 Cucumber, deseeded and finely diced
- 2 ripe Avocados, pitted and finely diced
- Salt and pepper to taste
- 1 Jicama root, sliced into rounds (optional)
Mix together the olive oil, lemon juice, onion, jalapeño, olives and parsley in a bowl.
Gently fold in the cucumber and avocado to the rest of the ingredients
For the Jicama "toast", peel your jicama. The outer skin can be tough so I would recommend using a knife over a vegetable peeler. Once it is peeled, slice it horizontally into rounds.
Spoon on top of your Jicama rounds and eat like a piece of toast or simply enjoy on its own!