California Avocado Salsa with Jicama Chips

by Mary Papoulias-Platis

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I’m really into cool snacks I can munch on, without having to reach for an unhealthy bag of chips or something lurking in my pantry. This salsa with California avocados, fennel, white beans and jicama is all you need for a healthy snack or appetizer. Having several varieties year around here in San Diego, I have  several recipes on my blog that I can fall back on, especially if they all soften at the same time. Avocados have always been in my diet, from way back when, as I  grew on an avocado farm.

avocado farm with mom and thea

This is my mother Voula on the left with her sister (my Thea Liza),

and me!

Avocados do the trick and look at all the vitamins and minerals in one fruit!

From the California Avocado

1. Avocados are a Nutrient Dense Food

Nutrient dense foods are those that provide substantial amounts of vitamins, minerals and other nutrients with relatively few calories. One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice.

2. Contains Good Fats
California Avocados are naturally sodium and cholesterol free.

3. Naturally Sodium and Cholesterol Free
The avocado is virtually the only fruit that contains monounsaturated fat – good fat!

4. A Unique Fruit
Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K and E.

5. Great for Babies and Kids
The avocado’s creamy consistency makes it one of the first fresh foods a baby can enjoy.

Here’s a quick way to understand when to cut open an avocado.

avocado ripeness


California Avocado Salsa with Jicama Chips
Recipe type: Side
Cuisine: California
Serves: 4
  • 2 avocados, peeled and cut in ½ inch cubes
  • 3 cups cooked small white beans
  • 1 fennel bulb, trimmed and thinly sliced in 1' pieces
  • 1 medium fennel bulb
  • 1 cup halved grape tomatoes
  • ¼ cup minced red onion
  • ¼ cup minced parsley
  • ¼ cup sliced kalamata olives
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped basil or mint
  • salt and pepper
  • 1 jicama, peeled and sliced
  1. Peel and cut avocados and place in a small bowl aside with a sprinkle of lemon juice to keep them from browning.
  2. Place the beans, fennel, tomatoes, onion, herb, and olives in a medium bowl.
  3. In a small bowl add the oil, and whisk in the lemon juice, mix in the herb.
  4. Season with salt and pepper.
  5. Add the dressing to the bean mixture and mix gently .
  6. Add the avocado and serve with slices of jicama.

© 2016, Mary Papoulias-Platis. All rights reserved.

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