Cool and refreshing jicama gives this chunky Jicama Avocado Salsa an addicting crunch. Pair it with chips and margaritas for the perfect happy hour!
Does anyone cook from cookbooks anymore?
I used to have way more cookbooks than I do now. When we redid our kitchen, I ended up donating a number of them that I just didn’t use anymore. If I need recipe inspiration, it’s often quicker and easier for me to consult Google than to spend time thumbing through cookbooks.
That said, I do still have a handful of cookbooks that I love and use regularly. One is the Hay Day Country Market Cookbook
. It was a gift from my mother-in-law many years ago, and it’s also the source for several of my repeat recipes, including this tasty Jicama Avocado Salsa
Looking for the tomatoes? You won’t find them in this salsa recipe, but you’ll never miss them. Cool, creamy avocado, bright cilantro, spicy serrano pepper, refreshing jicama and tangy citrus juices help this salsa stand out from the others.
No chip should be without it!
What is jicama?
Never had jicama before? You’re in for a treat! It’s a crunchy, edible root vegetable with a mild flavor that is native to Mexico.
Don’t be intimidated by its appearance. A quick peel of jicama reveals the starchy, somewhat sweet interior. It’s a crunchy vegetable which makes it a perfect partner for the rich, creamy avocado in this salsa recipe, but it’s equally at home on a veggie tray
with an assortment of dippers.
Tip: Another great thing about jicama? It doesn’t brown after it has been cut which makes it a great option to prep ahead of time.
How to safely peel jicama
Your first instinct might be to reach for your vegetable peeler to peel your jicama, but you might want to reconsider. The thick, papery skin of jicama doesn’t always come off with one pass of the vegetable peeler. You may have to do multiple passes to effectively remove all the skin.
A better idea is to use a sharp paring knife (This one is my favorite). Thoroughly wash your jicama to remove any dirty residue. Cut the root end off the jicama and place it root side down on a cutting board. Use your paring knife to make downward cuts on the jicama until it is completely peeled.
No time to cut your own jicama? You can often find it pre-peeled and pre-cut at your grocery store. Check with your store product manager to see if they carry it.
Add a little (or a lot) of heat to your Jicama Avocado Salsa
Many times you’ll find jalapeño peppers as ingredients in salsa, but this Jicama Avocado Salsa recipe calls for serrano peppers instead.
Serrano peppers are small, green peppers that look a little bit like baby jalapeños. But they are about 3 times hotter than a jalapeño pepper, so I offered a range of measurements in the recipe for you to add to your salsa. Taste and adjust as desired (or simply use jalapeño peppers instead).
If you’ve never worked with serrano peppers before, use the same care as you would when handling jalapeño peppers, meaning wear gloves when chopping if possible and avoid touching your eyes until you’ve thoroughly washed your hands and work surfaces.
Can I make this Jicama Avocado Salsa in advance?
I have made this salsa in advance but I’ve found that an hour or two beforehand is about the most time you can get away with before the citrus juices start to break down the avocado chunks. But you can certainly prep all the ingredients ahead of time (with the exception of the chopped avocado) and toss it together up to two hours before guests arrive.
One last tip for making this Jicama Avocado Salsa
Grab those firmer avocados you always find at the store when you need perfectly ripe ones. (Not rock hard, mind you, but not quite guacamole-material, either.) 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.
Cinco de Mayo may have come and gone, but this chunky Jicama Avocado Salsa is custom-made for salty tortilla chips and a refreshing margarita
any day of the year.
So many salsas, so little time! Check out some of our other favorite salsa recipes:
2 cups peeled, diced jicama
1/2 cup diced red onion
1 teaspoon minced garlic
1-2 serrano chile peppers, seeded and minced
1/3 cup fresh lime juice
2 tablespoons fresh orange juice
1/3 cup chopped cilantro
2 firm ripe avocados, peeled, pitted and diced
Salt to taste
- Combine the first 7 ingredients (jicama through cilantro) in a bowl and gently stir to combine. Stir in the avocado. Add salt to taste.
Barely adapted from The Hay Day Country Market Cookbook by Kim Rizk.
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Serving Size: 1/3 cup
Amount Per Serving:
Calories: 54 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 52mg Carbohydrates: 6g Fiber: 3g Sugar: 1g Protein: 1g