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FRESH FIESTA VEGETABLE PLATTER
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Fresh Fiesta Vegetable Platter

Recipe Provided By

Cinco de Mayo Recipes 1998

Ingredients

  • 1.000 1 cup
    cauliflower flowerets
  • 1.000 1 cup
    broccoli flowerets
  • 1.000 1 cup
    jicama sticks
  • 1.000 1 cup
    carrot sticks
  • 1.500 1 ½ cups
    whole radishes
  • 0.500 ½ cup
    small whole mushrooms
  • 0.500 ½ cup
    sour cream
  • 1.000 1 cup
    Guacamole
  • 0.000

    Guacamole

  • 2.000 2
    ripe California avocados, seeded and peeled
  • 0.250 ¼ cup
    finely chopped onion
  • 2.000 2 Tbsp.
    fresh lemon or lime juice
  • 2.000 2 tsp.
    chopped garlic
  • 1.000 1 tsp.
    ground cumin
  • 0.000
    Chopped jalapeno pepper, to taste

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Instructions

  1. Arrange prepared vegetables on serving platter, along with the guacamole in a dipping dish or lettuce cup
  2. Guacamole
  3. Combine all ingredients; mash to desired consistency.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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