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tomato-jicama stacks with avocado-lime cream

remember when i told you about the tomato art fest that took place this past weekend? while it was amazing, sadly, i did not win the tomato recipe contest. however, i’m confident that i won two things:

1. prettiest tomato recipe
2. coolest tomato-ish dress.
actually, make that three things, because i believe i also won
3. weirdest platter. yes, the platter is adorned with fish bones. i don’t know why, but i love it!

the contest rules required that the recipe be a salad + tomatoes be ‘the star’ of the dish. i decided on tomato + jicama stacks with mixed greens tossed with an avocado-lime cream. i used three types of tomatoes – red bradley tomatoes, yellow pineapple tomatoes + purple cherokee tomatoes, which each have subtle flavor differences. the sweet brightness of the tomatoes combines wonderfully with the crunch of the jicama, the pepperiness of the greens, + the zesty, buttery avocado-lime cream.

even though i didn’t win, i thought it was a delicious + beautifully colorful dish. + get ready, because next year i *will* be winning that tomato recipe contest!

tomato + jicama stacks with mixed greens + avocado-lime cream

makes 6-8 servings, a fearless homemaker original recipe!


2 avocados. peeled + pitted
the juice of 2 limes
1/2 cup sour cream
1/4 tsp kosher salt
1/2 jicama peeled + cut into 1/2” matchsticks
6-8 tomatoes, in assorted varieties + colors
2 cups mixed greens


combine avocado, sour cream, lime juice + salt in a food processor. process until smooth + set aside.

roughly chop the mixed greens, then toss with just enough avocado-lime cream to lightly coat.

arrange stacks: start with 8-10 jicama sticks in a single layer. top jicama with one tomato slice, then 1/8 of the greens, then add one more tomato slice. repeat until all stacks are made. top with a tiny pinch of salt, freshly cracked black pepper to taste, + a drizzle of avocado-lime cream.