Name: Avocado Jícama Salsa with Yuca Chips
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes about 3 cups
Ingredients: 2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice; 6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups); 1 small red onion, finely chopped; 1/3 cup finely chopped fresh cilantro; 2 fresh serrano chiles, minced (including seeds); 1/4 cup fresh lime juice; 2 tablespoons olive oil; Accompaniment: yuca chips

Cooks' note:

·Salsa can be made 6 hours ahead and chilled, its surface covered with plastic wrap

Recipe notes