Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Prep Time
15mins
Total Time
15mins
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Course:
Appetizer, Salad
Cuisine:
Mexican, Southwestern
Servings: 4servings
Ingredients
Nachos
4 6" diameter slicesjicimaslices 1/4" thin
1cupguacamoleyour favorite recipe
4 radishes, shredded
1/4 cupred onion, thinly sliced
1/2cupzucchini, matchstick sliced
1/4cuppepita seeds
Dressing
1/3cupolive oil
3 tablespoons fresh lime juice
2teaspoonslime zest
1/2teaspoonground cumin
1/2 teaspoonchili powder
dashsalt and pepperto taste
Instructions
Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.