Tapenade on Jícama Stars

Gluten Free
Dairy Free
Low Fod Map
Health score
7%
Tapenade on Jícama Stars
60 min.
45
8kcal

Suggestions


If you're in search of a refreshing, vibrant, and healthy appetizer that will impress your guests without overwhelming their taste buds, look no further than Tapenade on Jícama Stars! This delightful recipe combines the satisfying crunch of jícama with the rich, savory flavors of tapenade, creating a unique and visually appealing dish that’s perfect for any gathering.

Jícama, a root vegetable known for its crisp texture and mild, slightly sweet flavor, serves as an excellent base. Each star-shaped slice is not only gluten-free, dairy-free, and low FODMAP, making it suitable for a variety of dietary needs, but they also provide a beautiful presentation that adds a fun and playful element to your table. The fresh flat-leaf parsley adds a pop of color and a fragrant herbal note, elevating the overall experience.

Drizzled with fresh lemon juice for a zesty kick, and topped with a dollop of rich tapenade, these jícama stars will be a hit amongst your family and friends. Whether you're hosting a party, preparing for a special occasion, or simply looking for a scrumptious and healthy snack, this recipe is sure to become a favorite. Plus, with only 8 calories per star, you can indulge guilt-free!

Get ready to make your next gathering a memorable one with this delightful dish that marries health and flavor in a fun, festive way.

Ingredients

  • 45 small parsley fresh
  • pounds jicama peeled (1 large or 2 medium)
  • tablespoons juice of lemon fresh
  • 0.5 cup olive tapenade (4-ounce jar)

Equipment

  • knife
  • mandoline
  • cookie cutter
  • ziploc bags

Directions

  1. Put jícama crosswise into 1-inch-thick slices (make slices thinner if your cookie cutter is shallow).
  2. Lay 1 slice flat and cut out as many star-shaped chunks as possible.
  3. Cut chunks into 3/4-inch-thick stars using a mandoline or other manual slicer or a sharp thin knife.
  4. Sprinkle stars with lemon juice and arrange a parsley leaf on each. Drop 1/4 teaspoon tapenade onto center of each star, partially covering leaf.
  5. ·You can cut jícama stars 1 day ahead and chill, tossed with lemon juice, in a sealable plastic bag.

Nutrition Facts

Calories8kcal
Protein8.33%
Fat2.92%
Carbs88.75%

Properties

Glycemic Index
1.04
Glycemic Load
0.13
Inflammation Score
-1
Nutrition Score
1.620000022261%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.1mg
Naringenin
0.01mg
Apigenin
2.15mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.15mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:8.17kcal
0.41%
Fat:0.03g
0.04%
Saturated Fat:0.01g
0.04%
Carbohydrates:1.89g
0.63%
Net Carbohydrates:0.86g
0.31%
Sugar:0.39g
0.43%
Cholesterol:0mg
0%
Sodium:1.37mg
0.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.18g
0.35%
Vitamin K:16.46µg
15.68%
Vitamin C:5.66mg
6.86%
Fiber:1.02g
4.09%
Vitamin A:88.51IU
1.77%
Potassium:36.47mg
1.04%
Folate:4.07µg
1.02%
Iron:0.18mg
1.02%
Source:Epicurious