amuse-bouche (uh-MYUZ-boosh). noun.
“Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your appetite.”
You learn something new every day, right? Well, I did when someone suggested this as a starter for the burrito bowl meal we served last weekend to guests. My request was a “Mexican” starter that didn’t revolve around tortilla chips. Salsa and guacamole are the classics, but I wanted something with a healthy twist.
Enter: amuse-bouche of the classic and favorite guacamole served with three very unique tastes, colors, and textures: jicama, cucumber, and mango. This was a hit. I wasn’t sure how it would go over, but it was perfect. So refreshing and a super healthy option.
Guacamole with Jicama, Cucumber, and Mango
Nicole’s Guacamole:
2 avocados
juice of 1/4 lime
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
2 Tbsp onion, finely diced
2 Tbsp cilantro, chopped
1 Tbsp 2% plain Greek yogurt
1 Tbsp salsa
To serve:
1 English cucumber, sliced on a heavy diagonal
2 mangoes, peeled and cut into oblong pieces
1 small jicama, peeled and cut into thick matchsticks (about 2 cups)
Directions:
Mash avocados in a bowl with a fork. Combine with remaining guacamole ingredients. Serve immediately with cucumber, mango, and jicama. Serves 10 as an appetizer (about 4-5 pieces/person).
Nutrition Information (per serving): 113 calories; 6.6 g. fat; 0 mg. cholesterol; 127 mg. sodium; 14.4 g. carbohydrate; 4.6 g. fiber; 1.4 g. protein
Result: This just..worked. And look at those nutrition stats! The combination alone was a conversation piece that everyone could buy into and try the various combinations of smoothy, creamy guacamole, with the crunch of jicama, the sweetness of mango, and the freshness of cucumber. A very fun, VERY healthy starter and a great way to introduce people to fruits and veggies. Enjoy!
Late start to the day. I made mini baked fresh toasts in ramekins for breakfast and lots of coffee! Kristen may be one of the few people who’s up before me in the mornings! We are heading into the city to explore. 
Hope it’s just as gorgeous where ever you are!
Question: How would you feel about guacamole on jicama, cucumber, or mango? 
Be well,
I love guacamole, and I love your dippers! What a great, and much healthier, alternative to chips. Plus, the colors are gorgeous!
I know the guac would be fabulous on the cucumber. I wouldn’t have thought of mango, but I think I could see that pairing. Looks great!
Hi Nicole, this looks FABULOUS! And I’d give absolutely dip all three (jicama, cuc and mango) in it. I’m really getting into fruit with savory these days, bet the mango/dip combo would be delicious!) Have a good rest of Sunday, and a great week ahead.
oh I would eat guacamole on just about anything….lol
I love the dippers! Usually you do chips so it’s such a fun and healthy idea!
I could eat guacamole daily! Yum!
Guacamole with a surprising twist – love this!
Your biscuits and gravy….omg. They were awesome.
Sounds like a great combo to me. I would love to try this. Maybe once I get back from FNCE. Still working on getting settled in, and it’s already time to head back to the US. Have fun exploring the city.
You are so good about coming back for FNCE! I’ve still never been!