Shake up your salsa routine with this crunchy and refreshing Chunky Avocado Jicama Salsa recipe!
My mother-in-law gave me a copy of the Hay Day Country Market Cookbook years ago. I think it might even have been before or shortly after we were married (we’re talking a loooong time here, people), but I love that I still find interesting recipes to try every time I pick it up. That’s the sign of a good cookbook, in my opinion. This Chunky Avocado Jicama Salsa caught my eye during our most recent heatwave, and it did not disappoint. Cool and refreshing, this salsa is my new snacking crush.
I love jicama for its juicy crunch and mildly sweet flavor, but I’ve never ventured to use it much past veggies and dip. Thank goodness I stepped outside my box because this Chunky Avocado Jicama Salsa is tailor-made for salty tortilla chips and homemade margaritas.
A couple of tips to keep in mind when making this salsa recipe:
- Grab those firmer avocados you always find at the store when you need perfectly ripe ones. (Not rock hard, mind you, but definitely not guacamole material.) They are perfect for this recipe. A firmer but still ripe avocado will retain its shape better when chopped and stirred in with the jicama.
- You can definitely make this earlier in the day before serving. Simple press a piece of plastic wrap right onto the surface of the salsa and pop in the fridge. The plastic wrap helps keep the avocado from browning.
- I used serrano peppers in this recipe, but you can use jalapeños if you prefer less heat.