Appetizer: United States – Lime-Kissed Jicama, Apple and Avocado Endive Bites
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 small jicama, peeled and cut into thin matchsticks (about 2 cups (240 g)) 1 crisp green apple (e.g., Granny Smith), cut into thin matchsticks 1 ripe avocado, diced 1 small jalapeño, seeded and finely minced (optional) 1 / 4 cup (15 g) fresh cilantro, chopped Zest and juice of 1 large lime 1 tsp (5 ml) honey or agave syrup 1 tbsp (15 ml) extra-virgin olive oil 1 / 4 tsp (1.25 ml) ground cumin 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste 3 heads Belgian endive, leaves separated (about 24 leaves) 2 tbsp (15 g) toasted pepitas (pumpkin seeds), roughly chopped
Show original ingredient measurements
1 small jicama, peeled and cut into thin matchsticks (about 2 cups / 240 g) 1 crisp green apple (e.g., Granny Smith), cut into thin matchsticks 1 ripe avocado, diced 1 small jalapeño, seeded and finely minced (optional) 1 / 4 cup (15 g) fresh cilantro, chopped Zest and juice of 1 large lime 1 tsp honey or agave syrup 1 tbsp (15 ml) extra-virgin olive oil 1 / 4 tsp ground cumin 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3 heads Belgian endive, leaves separated (about 24 leaves) 2 tbsp (15 g) toasted pepitas (pumpkin seeds), roughly chopped
Instructions
In a mixing bowl, whisk together lime zest and juice, honey, olive oil, cumin, salt, and a few grinds of black pepper until emulsified. Add the jicama, green apple, and jalapeño to the bowl; toss to coat evenly in the dressing. Gently fold in the avocado and cilantro. Taste and adjust seasoning with more salt or lime if needed. Arrange endive leaves on a platter. Spoon a heaping tablespoon of the mixture into each leaf. Sprinkle with toasted pepitas for crunch. Chill for 10 minutes before serving. Serve cold to complement the spicy, blackened tilapia.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 108 kcal
Carbohydrates: 8.5 g
Protein: 1.6 g
Fat: 8.5 g
Saturated fat: 1.2 g
Fiber: 3.2 g
Sugar: 4.4 g
Sodium: 82 mg
Potassium: 230 mg
Calcium: 10 mg
Iron: 0.54 mg
Vitamin A: 12 µg RAE
Vitamin C: 5.5 mg
Generated: 2026-11-05T22:18:35+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.