Tomato and Jicama Stacks



Combine avocado , sour cream, lime juice and salt in a food processor. Process until smooth and set aside
Roughly chop the mixed greens then toss them with just enough avocado-lime cream to lightly coat.
Arrange stacks. Start with 8-10 jicama sticks in a single layer, top jicama with one tomato slice, then 1/8 of the greens, finally add one more tomato slice
Repeat until stacks are made. Top with a tiny pinch of salt, cracked black pepper to taste. Garnish with a drizzle of avocado-lime cream.
Serve immediately

Submitted by Amy Donovan

This is a great summer recipe, full of fresh, bright flavors