Emeril's Jicama and Avocado Salsa


YIELD about 2 cups


1 1/2 cups jicama cut into 1/4-inch dice
2 ripe avocados cut into 1/4-inch dice
1 tablespoon minced red onion
1 tablespoon minced red bell pepper
1 tablespoon roughly chopped cilantro
1 teaspoon minced Serrano pepper
1 tablespoon plus 2 teaspoons freshly squeezed lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 freshly ground black pepper
(about 1 Serrano)



  1. Place all ingredients in a mixing bowl and toss well to combine. Cover with plastic wrap,
  2. making sure the wrap is completely touching the surface, leaving no room for air. Transfer to the refrigerator and allow to sit (at least 15 minutes) until the flavors come
  3. together while preparing the yucca pancakes.

    Editor's Note: Look for organic, locally-grown produce, or try growing your own.

  4. Learn more about sustainable food choices with our Eat Green Guide.

  5. This recipe was featured in the Psst! Pass the Produce Episode of Emeril Green.

  6. Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Salsa

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