Jicama Guacamole

I made this last week, and Mrs. Peep and I just gobbled it up - DELISH!!
(serves 12)

2 avocados (ripe but still firm*)
1 t. coarse Kosher* salt, divided
1/4 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 small jalapeno, seeded, ribs removed, and minced (wear gloves*)
1 cup finely chopped strawberries
1/2 cup peeled and finely chopped jicama (1/4" cubes)
1/3 cup minced red onion
1/3 cup lightly-packed chopped fresh cilantro leaves
Juice of 1 small lime
Tortilla chips, crudités, or jicama slices, for dipping

Cut avocados in half and remove pits. Use a spoon to scoop flesh from 3 halves; place in a med. bowl. Peel remaining 1/2 avocado and finely chop flesh; set aside. Sprinkle 1/2 t. salt and garlic powder over avocado in bowl; mash with a fork. To bowl, add jalapeno, strawberries, jicama, onion, and cilantro; gently fold to combine. Add reserved diced avocado, lime juice, and remaining 1/4 t. salt; gently fold to incorporate.

Editor's note: Jicama is high in fiber, providing 6 grams per cup and also boosts 26 milligrams of Vit. C., as well as a good amt. of water and potassium. I love to cut it in sticks and dip it in BBQ sauce, or just make a simple dip of lime juice and chile powder they way they serve it in Mexico.

"A great relationship is about 2 things: first, appreciating the similarities, and second, respecting the differences."

Have FUN today, and "Praise God from Whom all Blessings Flow!"

Love,

MM