1 Ripe Haas Avocado
1 cup Pine nuts
1 tsp Salt
1 Lime, juiced
1 Clove garlic, minced
2 tbsp Mayonnaise
1 Pinches cayenne pepper, or more
Black pepper
1/2 tsp Chili paste, optional
1 small Jicama
1/4 cup Chopped fresh cilantro, plus
Whole leaf cilantro, for garnish
Tortilla chips, warmed
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Peel avocado and scoop its meat into the bowl of a food processor or blender. Add the pine nuts, salt, lime juice, garlic, cayenne and black pepper, and chili paste. Blend until smooth.
Cut a thick peel from the jicama. Slice into 1/4-inch thick rounds, then cut the rounds into thin matchsticks and the matchsticks into cubes. Stir the jicama and chopped cilantro into the avocado mixture, by hand. Scoop the mixture into a serving bowl, smooth the top, cover with foil, and chill for at least 1 hour.
Garnish with a few whole leaves of cilantro and serve with crisp, warm tortilla chips. |
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