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- yield:
- 14 Serving
- total time:
- twenty five Minutes
material
- 2 Tablespoon
Canola oil
- 1 Tablespoon
Lime zest and 5 tablespoons lime juice, plus lime slices for garnish
- 1 1/2 Teaspoon
Honey
Kosher salt
- 1
Medium jicama (about 14 ounces), peeled and cut into matchsticks (about 4 cups)
- 1/2 B.C.
Coriander (chopped)
- 2
Ripe Hass Avocado
- 1
Serrano chiles (finely chopped and sliced for serving)
- 3
Spring onions, thinly sliced, divided
- 2
4.4 ounce can of sardines in olive oil (drained)
- 2/3 B.C.
Lightly crushed corn nuts for topping (I used love corn)
- Steps 1In a large bowl, combine the canola oil, lime zest and juice, honey, and 1/8 teaspoon salt. Add the jicama and coriander and mix.
- Steps 2Coarsely mash the avocado flesh in a medium bowl and mix with the shredded Serrano cheese, half the green onions, and 1/4 teaspoon salt.
- Steps 3Divide the avocado among plates and spread it out. Top with the jicama salad, then the sardines, sprinkle with the remaining green onions, corn nuts, and sliced serrano, and serve with lime wedges.
Serving Size: Approximately 434 calories, 29.5g fat (4g saturated fat), 23mg cholesterol, 446mg sodium, 34g carbohydrates, 13g fiber, 5.5g sugar (2g added sugars), 15g propane
Becca Miller (she/her) has worked in the Good Housekeeping Test Kitchen since 2018, researching and writing about delicious recipes, food trends, and popular cookware. She graduated from New York University with a liberal arts degree with a concentration in creative writing. She makes the best scrambled eggs, enjoys un-oaked Chardonnay, and prides herself on her love of reality TV.
