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Epicurious

Avocado Jícama Salsa with Yuca Chips

4.0

(6)

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
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