Name: Avocado Jícama Salsa with Yuca Chips
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes about 3 cups
Ingredients: 2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice; 6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups); 1 small red onion, finely chopped; 1/3 cup finely chopped fresh cilantro; 2 fresh serrano chiles, minced (including seeds); 1/4 cup fresh lime juice; 2 tablespoons olive oil; Accompaniment: yuca chips

Cooks' note:

·Salsa can be made 6 hours ahead and chilled, its surface covered with plastic wrap

Recipe information

Total Time
30 minutes
Yield
Makes about 3 cups

Ingredients

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice

6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)

1 small red onion, finely chopped

1/3 cup finely chopped fresh cilantro

2 fresh serrano chiles, minced (including seeds)

1/4 cup fresh lime juice

2 tablespoons olive oil

Accompaniment: yuca chips

Preparation

Stir together all ingredients and season with salt.

TagsSalsa Condiment Latin American Avocado Vegetable Jicama Root Vegetable Serrano Chile Chile Snack Starter Dinner Lunch Vegan Dairy Free Vegetarian Gluten Free Easy No-Cook Gourmet

Recipe notes

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