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Spiralized Cucumber and Jicama Tostada Salad with Avocado


"Amaze your friends with these easy-to-make spiralized veggies atop a creamy avocado-based tostada. Perfect for the summertime, paired with your favorite margarita. Change up the veggies or the dressing to suit your taste."
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50 m servings 175 cals
Original recipe yields 4 servings (4 tostadas)

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  • Prep

  • Ready In

  1. Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
  2. Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.


  • Cook's Notes:
  • Spiralizing jalapenos can be a bit tricky. Make sure you have a large firm jalapeno and don't apply too much pressure when spiralizing. You can also slice or dice the jalapeno if you would prefer.
  • The mini sweet bell peppers can be the color of your choice.
  • Olive oil can be substituted for avocado oil.
  • Editor's Note:
  • Use a spiralizer or vegetable peeler to cut the vegetables into a spiral shape.

Nutrition Facts

Per Serving: 175 calories; 6.2 g fat; 28.2 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 141 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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We loved these as a light snack before Thanksgiving dinner. I added some hot sauce. These were fast and easy to put together. Everyone raved about them. Thank you for the recipe.