Few dishes are easier and healthier than this tuna salad. Jicama has some fascinating qualities. It’s one of the foods that provide the most energy to the human body. In addition, it’s low in calories and has no cholesterol and yet is high in fiber content. It is very typically found in Latin American cuisine particularly in Mexico. It is also found in Asian cooking. It’s super crunchy and it has a sweet delicate flavor yet is low in glucose, making it a perfect choice for diabetics. The best part is that you don’t have to cook it and it lasts for weeks in the refrigerator.
Have fun with it in the kitchen! Try this easy tuna salad.
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CRUNCHY JICAMA & AVOCADO TUNA SALAD
1 large or 2 medium jicama, peeled and cut into thin slices or squares (a cookie cutter helps here)
2 small cans of tuna (I use wild albacore tuna)
2 T Greek yogurt
1 medium avocado, mashed
1 garlic clove, minced
2 T olive oil
1 T chopped cilantro, plus additional for garnish
Juice of ½ lemon
Salt and freshly ground black pepper to taste
- Mix all salad ingredients and serve them atop each slice of jicama.
- Garnish with cilantro.
Note: You can substitute chicken or salmon for the tuna. Also, if you like, you can add some finely chopped red onion. You can also add more avocado or yogurt to taste.