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.