With summer almost here salsa are a fabulous meal starters. Jicama Cucumber salsa is fresh crunchy and perfect to pair with a protein as with scooping with a tortilla chip. This recipe pairs with a piece of grilled salmon or chicken in an easy, yet impressive, dish that is quick enough for a weeknight and special enough for company.
I have made some similar pairings in the past here and here.
Jicama is a root vegetable native to Mexico. It is crunchy, juicy and doesn’t have a lot of its own flavor, but will absorb other flavors well. It’s a great snack, the closest texture would be cucumber or apple. Once peeled it stays fresh for a few days but sooner you use it up the better it tastes and maintains that juicy crunchy texture. Peeling and chopping is a bit of work so I recommend buying them, they are usually in the form of sticks or thin slices like small tortillas, that is a great a replacement for regular tortilla. I have a recipe here and here.
Jicama Cucumber Salsa
Equipment
- Sharp Knife
Ingredients
- 8-10 oz Jicama, diced into small pieces
- 2 medium ripe avocado, diced
- juice of one lime about 3 tbsp
- ½ medium red onion, finely chopped
- 2 medium Persian cucumber, diced
- ½ tsp sea salt
- ¼ cup finely chopped cilantro
- 1 medium jalapeño or serrano, finely chopped use to your heat tolerance
Instructions
- Combine all the chopped vegetables and gently mix. Taste and add more salt or lime juice if needed. Serve with tortilla chips or protein of your choice.
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