Jicama-Stuffed Avocado and Citrus
| Serves | 12 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner |
| Menu Part | Salad |
| Cuisine Type | American |
Allan Sheldon
Hill Dining Center
University of Michigan
Ann Arbor, Mich.
This recipe was created for University of Michigan’s annual Super Foods Week promotion to offer vegan and gluten-free diners a nutrient-rich option. The fresh avocado and colorful presentation have turned the item into a student favorite.
Ingredients
Avocados
12 ripe avocados
Juice of 1 lemon
Water
2 oranges
Mixed salad greens
Jicama slaw
1 1/2 lb. jicama
2 tbsp. lime juice
2 tbsp. apple cider vinegar
1 tsp. chopped cilantro
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup canola-olive oil blend
Roasted red pepper coulis
12 oz. roasted red peppers
4 tsp. canola-olive oil blend
1/2 oz. shallots, minced
Kosher salt and ground black pepper, to taste
Steps
1. For avocados: Cut avocados in half and remove pits; leave skin intact. Combine lemon juice and enough water for dipping. Dip avocado halves in mixture to prevent oxidation; set aside.
2. Peel oranges and separate into sections; set aside.
3. For jicama slaw: Peel and shred jicama into large bowl. In small bowl, whisk lime juice, vinegar, cilantro, sugar, salt and pepper. Gradually whisk in oil.
4. Add lime mixture to jicama and toss to combine. Fold orange segments.
5. For coulis: Remove skin from peppers, if necessary. Saute shallots in 1 teaspoon oil until translucent; cool.
6. In blender, puree red peppers with shallots, adding some of red pepper liquid, if needed. Drizzle in remaining 3 teaspoons oil until emulsified.
7. To serve, place some salad greens on plate; top with avocado half. Fill avocado with slaw mixture and drizzle with red pepper coulis.