TLC Cooking "Emeril's Jicama and Avocado Salsa"

Emeril's Jicama and Avocado Salsa

YIELD about 2 cups

INGREDIENTS

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)

PREPARATION:

Method

Place all ingredients in a mixing bowl and toss well to combine. Cover with plastic wrap,
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
together while preparing the yucca pancakes.
Editor's Note: Look for organic, locally-grown produce, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Psst! Pass the Produce Episode of Emeril Green.
Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Salsa

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If you're looking for an appetizer, try this recipe for Raymond and Nicole's mango salsa and plantain chips from Kick Off Cook Off.