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- 1 cup cauliflower flowerets
- 1 cup broccoli flowerets
- 1 cup jícama sticks
- 1 cup carrot sticks
- 1 ½ cups whole radishes
- ½ cup small whole mushrooms
- ½ cup sour cream
- 1 cup guacamole
- 2 ripe California avocados, seeded and peeled
- ¼ cup finely chopped onion
- 2 tbsp fresh lemon or lime juice
- 2 tsp chopped garlic
- 1 tsp ground cumin
- chopped jalapeño pepper, to taste
- Arrange prepared vegetables on serving platter, along with the guacamole in a dipping dish or lettuce cup.
- Combine all ingredients; mash to desired consistency.