Description
Orange and jicama guacamole is a fun twist on traditional guacamole. It is sweet and spicy, juicy and crunchy.
Ingredients
Units
Scale
- 2 ripe Haas avocados, peeled, seeded and chopped
- 3 tablespoons fresh cilantro, minced
- 1 clove garlic, minced
- 1 Jalapeno, minced (remove seeds if you desire milder spice)
- 2 oranges
- 1/4 cup jicama, peeled and finely chopped
- Salt to taste
- Corn tortilla chips for serving
Instructions
- In a medium-sized bowl add the avocados, cilantro, garlic, and jalapeno. Mash the avocados with a fork until smooth.
- Using a knife, cut off each end of an orange so that there is a flat surface. Place the flat surface on the cutting board. Use a medium-sized knife to carefully carve off the peel of the orange. Trim off any white pith. Hold the orange over the bowl and use your knife to cut each segment of the orange, allowing the juice to run into the bowl. Once all of the segments are cut away from the orange, squeeze the remainder of the orange into the bowl to release the rest of the juices. Discard what’s left of the orange. Repeat this process with the second orange. You may want to cut larger orange segments in half before mixing.
- Next, add the jicama. Stir to combine. Taste-test and season with salt as desired.
- Serve immediately with tortilla chips. You can store for 1 day in the refrigerator with plastic wrap touching the guacamole to help prevent oxidization. However, it is best enjoyed the same day it is made.
