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Jicama Avocado Salsa {Whole30, AIP, Vegan}

A grain free take on corn salsa that makes for a wonderful snack, side, or addition to your favorite Mexican dishes. Easily doubled to feed a crowd, try this dish for your next fiesta!
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Snacks/Appetizers
Cuisine American, Mexican
Servings 4 -6


  • 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


  • 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.
Keyword AIP, Paleo, Party food, Snacks, Vegan, Whole30
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