A refreshing, grain-free take on avocado toast. It’s light, crunchy and perfect for a hot summer day.
Wash the jicama. Take off the outer skin with a sharp vegetable peeler. You can also you a sharp knife to cut off the skin but you’ll lose more of the edible center.
Using a shape knife or mandolin, carefully slice into thin 1/4 inch slices. Top two center slices with avocado. Finish with a squeeze of fresh lemon, salt, pepper and chili flakes.