This recipe was just a little snack that I wanted to create using raw, healthy, and light as my inspiration. I wanted to think of something that gives lots of different textures as well as flavor. This could served as a great first course or salad. It can be done ahead of time although I don't know if it will keep more than 24 to 48 just because of the oxidation with the avocados. This takes a little bit of time to put together but the end result is worth it.
1 Terrine mold
1 large or 2 small avocados sliced
1 jicama peeled and shaved paper thin
3 stalks of broccoli peeled and shaved paper thin
1 1/2 limes
1 tbsp of chopped cilantro
Salt and Pepper
With a large piece of plastic wrap, line your terrine mold, making sure that you leave some over lap of plastic around the edges.
Bring a small pot of salted water to a boil. Take the peeled and shaved broccoli stalks and blanch them for 3 seconds and place on sheet pan lined with foil or parchment paper. ( Traditional blanching uses vegetables placed in salted water and then directly into an ice bath to stop the cooking process. I don't do this because the ice bath can sometimes leach out the flavor of the vegetables. I like to let my vegetables cool either in the refrigerator or just by room temperature. Doing it this way you have to take in consideration of the carry over cooking time of what ever you are blanching). Because I just wanted to the broccoli a little tender and because of how thinly they are sliced it only needs a few seconds. Allow the broccoli to cool to room temperature.
To assemble this terrine, add slices of shaved jicama on the bottom of the terrine. Season the layer with salt and a touch of pepper. Then add the slices of the shaved blanched broccoli. Pushing down slightly each layer and then season that layer with a little salt and pepper. Then add the sliced avocados, season them with salt, pepper, and half of a lime juiced. Keep repeating this process one to two more times depending on how much vegetables you have left. Finish the terrine with a layer of the jicama and lime juice. Fold the over lapping plastic over the vegetables to seal the terrine and press lightly. Place in the refrigerator for at least an two hours.
To serve un-mold the terrine and slice the terrine through the plastic in half inch slices. Unwrap the plastic and place on a plate. Because this is a very light and mild tasting salad I served it with a spicy red pepper romesco sauce (not seen in the picture). If you don't like spicy then serve with a small drizzle of olive oil. I think it needed just a little added spice so that is what I did. Feel free to add jalapeno's to the terrine or try jalapeno mayo or chipotle mayo, even salsa would be good with this. Try it and make it your own and let me know how it is.