Tag Archives: cilantro

Guacamole with Jicama Sticks

Prep time: 20 minutes
Cooking time: 0 minutes
Yields: 4 people

2 avocados
1/2 small red onion, finely diced
1 small tomato, finely diced
1 jalapeno pepper, minced (use seeds if you like it hot)
1/4 bunch cilantro, minced
Juice of one lime
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 large jicama


  • Carefully cut open each avocado, remove the seed and scoop out the meat into a mixing bowl.
  • Add onion, tomato, pepper, cilantro, salt, pepper and lime juice.
  • Mix with a fork until you reach the desired texture for you guacamole.
  • Peel the jicama and slice into sticks.
  • Dip one into the guacamole to taste and adjust seasonings as necessary.
  • Enjoy!
  • Note: Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that is mild in flavor. It is also known as Mexican yam or Mexican turnip.

    Apple Salsa

    Prep time: 10 minutes
    Cooking time: 0 minutes
    Yields: 4 people

    3 apples, peeled, cored and chopped
    1 medium sweet onion, diced
    1/4 cup fresh cilantro, chopped
    1 tablespoon fresh mint, chopped
    2 teaspoons lime juice
    1/4 cup flaxseed or olive oil
    1 tablespoon maple syrup

    1. Mix all ingredients together.

    • If you want smooth salsa, place half of the mixture in a food processor or blender and pulse for 1-2 seconds to chop the mixture, not purée.
    • Try with different apples or combine 3 different types.
    • This is great with baked chips, grilled veggies or in Mexican dishes.

    Late Summer Corn Salad

    Prep time: 20 minutes
    Cooking time: 10 minutes
    Yields: 6 people

    4 ears of corn
    1/2 small red onion, diced
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1/2 bunch cilantro, minced
    1 tablespoon olive oil
    Juice of 1 lemon
    Sea salt and pepper to taste

    1. Boil corn in a large pot for 5-10 minutes.
    2. Remove from pot and cool by running under cold water.
    3. Cut kernels from the cobs and place in a large mixing bowl.
    4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
    5. Add oil, lemon juice, salt and pepper. Mix well.

    Cilantro Mango Chicken

    Prep time: 10 minutes
    Cooking time: 30 minutes
    Yields: 4 people

    2 whole skinless, boneless chicken breasts, split
    8 ounces plain yogurt
    1 cup cilantro, finely chopped
    1/2 cup fresh lime, juiced
    Dash of cayenne pepper
    1 cloves fresh garlic, minced
    1 large ripe mango, peeled, finely diced

    1. Preheat oven to 375 degrees.
    2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
    3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.
    4. Bake chicken in a glass baking dish for 25-30 minutes.
    5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
    6. Add a sprig of fresh cilantro for garnish.