Jicama Avocado Salsa {Whole30, AIP, Vegan}
This recipe came about by a fortunate accident. Honestly, many of our favorite recipes happen this way. We enjoy experimenting in the kitchen and sometimes things work out beautifully. There are still epic fails as well, of course. But when something just clicks and we get a delicious recipe out of it? All the feels for these success stories. This Jicama Avocado Salsa is one of those prime examples.
This salsa was born as a way to replace my once favorite corn salsa. I always adored corn growing up, in any form. The sweet grain adds such wonderful flavor and texture to dishes.
When I adopted a Paleo lifestyle I eliminated grains from my diet. There were a few years where I avoided them all together, in an effort to help heal my gut. Since then, I have tried adding them back several times and found mixed results. It turns out I can tolerate very small amounts, but more often than not, they aggravate my digestive issues.
Whenever these situations arise, I turn to the wonderful world of vegetables for a replacement. I chose not to focus on the feeling of loss, now that I have found and practice Intuitive Eating. Instead, I find something else that satisfies that craving and focus on nourishing my body.
All that said, I found a great corn replacement in jicama by pure accident.
Truth be told, back in the day jicama was always one of those vegetables that I discounted. I didn’t really understand it, or know how to use it for that matter. But as I began playing around, my love for this crunchy juicy veg grew. Now? It is part of my monthly rotation, sometimes weekly even.
For those not familiar with jicama, this root vegetable is actually in the potato family. It looks like a cross between a turnip and radish, and tastes like part water chestnut and part apple. It is juicy and satisfying while also feeling light and crunchy. You can cook them slightly or enjoy them raw.
One day while making a breakfast hash, which we do often on the weekends, I had some extra jicama in the fridge. I cubed it, and added to our Mexican breakfast hash for the last few minutes of cooking. Right at the end, I added fresh lime juice on top and we sat down to enjoy. I happened to pick up a few kernels of jicama in my first bite and swear I tasted corn. Garett confirmed, and we knew we had to explore this further.
We began playing around with jicama and lime in other dishes, and every time we ended up with a similar-to-corn taste. As we worked to create more Mexican recipes for the blog (coming soon!) we wanted a new salsa for both snacking and topping.
This Jicama Avocado Salsa is everything you want in a snack. Crisp, creamy, light, and refreshing with notes of spice, acid and sweetness. Enjoy it on its own, or as a topping for your favorite tacos, hash, or grilled seafood.
Something tells me you will LOVE it as a topping for our next Mexican dish coming at you next week.
Hang on to this recipe friends, it is a great crowd pleaser and alternative to the grain and sugar filled salsa you find at most parties. And if we can help provide nutrient-dense healthy food at a party, we consider that a major win.
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Jicama Avocado Salsa {Whole30, AIP, Vegan}
Ingredients
- 1 small jicama
- 2 small limes
- 1/3 cup diced red onion
- 1/2 small jalapeño leave out for AIP, or to taste
- 1 clove fresh garlic
- 1/4 cup fresh cilantro
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 small avocado cut into small cubes
- Grain free tortilla chips coconut tortilla chips (for AIP), or sweet potato chips for serving
Instructions
- Peel jicama using a chefs knife by cutting off the bottom and top to create a flat surface. Set the flat surface down on your cutting board, then gently cut off the skin lengthwise, turning the jicama as you go. Cut the peeled jicama in half, then place the flat side face down. Cut each half into large planks, then the planks into medium matchsticks, about a 1/4 inch wide. Finally, cut each matchstick into small cubes. Add jicama kernels to a large bowl.
- Dice red onion, pepper (if using) and garlic, and roughly chop cilantro. Add all to the bowl.
- Zest one lime over your bowl, then juice both directly into the salsa.
- Dress with extra virgin olive, season with salt and pepper and toss to combine. Add avocado cubes and gently toss to combine once more.
- Best served the same day, but will keep for a couple of days in the refrigerator.
