Herbal Guacamole and Spicy Jicama in Romaine Leaves

By Chef: Sarma Melngailis
Posted: February 24, 2011


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A unique twist on classic gauc. Enjoy the bold flavors and crunch from the spicy jicama.


  • 6 ripe avocados
  • 2 large handfuls cilantro leaves, coarsely chopped
  • 1 large handful parsley leaves, coarsely chopped
  • 1/4 cup plus 1 tablespoon freshly squeezed lime juice
  • 1 jalapeño pepper, seeded and finely minced
  • 2 teaspoons plus one pinch sea salt
  • 2 cups julienned jicama
  • 1/2 teaspoon cayenne pepper
  • 3 heads of romaine hearts
  • Additional parsley or cilantro, for garnish


In a large bowl, mash the avocados well with a fork.

Add the cilantro, parsley, 1/4 cup of the lime juice, jalapeño, and 2 teaspoons of salt, and stir well to

In a separate bowl, toss the jicama with the remaining tablespoon of lime juice, the cayenne and a
pinch of salt.

To Serve

Separate the romaine leaves. Fill each leaf with a few spoonfuls of the avocado and arrange on a serving platter. Top with the jicama and additional parsley or cilantro leaves.


Recipe and Photo Credit by Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine