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Tomato and Jicama Stacks

Serves 6-8


  • 2 avocados. peeled and pitted
  • The juice of 2 limes
  • 1/2 c. sour cream
  • 1/4 tsp kosher salt
  • 1/2 jicama peeled and cut into 1/2 match sticks
  • 6-8 tomatoes, in assorted colors
  • 2 c. mixed greens


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

Tomato and Jicama Stacks

Submitted by Amy Donovan

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

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