Spiralized Cucumber and Jicama Tostada Salad with Avocado
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 175Original recipe yields 4 servings (4 tostadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
11/23/2017
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.