Living Well Recipes: Avocado, Pineapple and Jicama Guacamole

Published 05/02 2014 04:55PM

Updated 05/02 2014 05:36PM

Chef Mark’s Avocado, Pineapple and Jicama Guacamole with Blue Ocean Crab

2 cups Ripe avocados, peeled and cut into chunks and cut into chunks
¼ cup Roma tomatoes, seeded and chopped       
1 each Jalapeno, seeded and minced, (can substitute your favorite mild pepper)   
2 tablespoons Fresh cilantro leaves, coarsely chopped
2 cloves Fresh garlic, finely minced
2 tablespoons Red onion, fine diced
1 each Juice of fresh lemon   
1/8 cup Fresh pineapple, finely chopped
1/8 cup Jicama, skinned and finely chopped
1-1/2 pounds Lump crab meat, picked and left in chunks for presentation
To Taste Sea salt and freshly ground black pepper   
As desired Corn tortilla chips

- In a bowl, toss the avocados, garlic, jalapeno, cilantro and onion together. Add the lemon juice and turn with a spoon or your hands to gently mix all the ingredients. Continue to turn over a few more times until the avocado becomes slightly creamy and mashed. Add the pineapple, jicama and tomatoes and lovingly fold them in. Season to taste with a pinch or two of sea salt and freshly ground pepper. Chill until ready for use.
In a chilled margarita glass, (or similar), fill ¾ full with the guacamole. On top, and in the center, place a generous portion of the crab meat. To the side, artfully arrange some of the corn tortilla chips and garnish with a sprig of fresh cilantro and a small lemon wedge.

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