Latin American Filet Mignon With Avocado And Jicama Salsa Recipes

ASIAN AVOCADO SALSA

Asian Avocado Salsa image

Provided by Jill Silverman Hough

Yield Makes about 4 cups

Number Of Ingredients 12

Ingredients

1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
salt
1 teaspoon wasabi paste (horseradish paste)*
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubes peeled jicama
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes

Steps:

Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
Sprinkle salsa with toasted sesame seeds and serve chilled.
*Available in the Asian foods section of some supermarkets and at Japanese markets.

AVOCADO JíCAMA SALSA WITH YUCA CHIPS

Avocado Jícama Salsa with Yuca Chips image

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips

Steps:

Stir together all ingredients and season with salt.

PLANTAIN CHIPS WITH JICAMA AND AVOCADO SALSA

Plantain Chips with Jicama and Avocado Salsa image

Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa. Plantain chips offer you an exotic change of pace from normal chips.

Provided by My Food and Family

Categories Fruit Recipes

Time 25m

Yield 24 servings

Number Of Ingredients 9

Ingredients

1 cup finely chopped jicama
1/2 cup finely chopped red peppers
1 jalapeño pepper, seeded, finely chopped
2 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 small avocado, chopped
1 cup oil
2 green plantains, each cut into 12 slices
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Combine first 5 ingredients in medium bowl; gently stir in avocados.
Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
Sprinkle plantain chips with cheese. Serve with salsa.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g