Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.
jicama (about 2 pounds), peeled and cut into 3/8-inch slices
cup lemon or lime juice
teaspoon chili powder
Cut jicama slices into desired shapes, using cookie cutters.
Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.
Top each jicama slice with about 1 teaspoon olive tapenade. Look for the tapenade with the condiments in the supermarket.
You can cut the jicama shapes 1 day ahead. Toss with lemon juice in a resealable plastic food-storage bag and refrigerate. Before serving, remove from the bag and sprinkle with salt and chili powder.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.