Jicama Avocado Salad with Cilantro Lime Dressing

Need a cool, crunchy salad for summer? Try this one by Amber St. Peter of Fettle Vegan . Did you know that Jicama is packed with inulin- a fiber that promotes gut health? Just a one cup serving provides half of the daily recommended amount of vitamin C and is low-glycemic & a great option for a LCHF lifestyle!


1 lb. Jicama (about 3 cups), peeled & cut into matchsticks
1 small red onion, diced
2 avocados, halved & cubed
1/4 cup cilantro, chopped
2 limes, juiced
salt & pepper to taste


Peel the jicama, chop into matchsticks, and place into a large mixing bowl. Add diced onions, avocado, cilantro, lime juice, salt and pepper. Use tongs to toss ingredients together, being careful not to mash the avocado too much. Serve on its own or with grain free chips. Makes about 4 cups. Enjoy!

Avocado Pesto!


Okay – you can go ahead and just say THANK YOU!!! Are you even kidding me??? Because THIS is addictive!! Who doesn’t love avocado and pesto?? But put them together on top of zucchini noodles and 💥 BAM 💥 – you’ve got yourself a sinfully delicious meal minus the heavy cream etc.!! Recipe inspired by Eat Yourself Skinny!


2 ripe avocados
1 1/2 cups fresh basil leaves
3 cloves garlic, minced
1/4 cup walnuts, chopped
2 Tbsp lemon juice
1/2 tsp. sea salt
3 Tbsp olive oil
Cracked black pepper, to taste

Toss your avocados, basil, garlic, walnuts, lemon juice, & salt into food processor. Drizzle in the olive oil as it runs. Serve over Zucchini noodles, or riced Broccoli or Cauliflower! Enjoy!

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