Jicama Sticks With Guacamole – A Crisp, Fresh Snack You’ll Crave

Jicama sticks with guacamole is the kind of snack that hits every note: cool, crunchy, creamy, and zesty. It’s simple enough for a weekday bite yet fresh and fun enough for a party platter. If you’ve never tried jicama before, think of it as a mildly sweet, juicy root that’s like a cross between an apple and a water chestnut.

Paired with silky guacamole, it turns into a snack that’s both satisfying and light. You’ll want this on repeat for game day, picnics, or any time you need a quick veggie fix that actually feels exciting.

Jicama Sticks With Guacamole – A Crisp, Fresh Snack You’ll Crave

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 large jicama (about 1.5–2 pounds), peeled and cut into sticks
• 3 ripe avocados
• 1 small red onion, finely minced (about 1/4 cup)
• 1 jalapeño, seeded and finely minced (optional for heat)
• 1–2 cloves garlic, finely grated or minced
• 1 medium ripe tomato, seeded and diced (optional)
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced (about 3–4 tablespoons)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• Pinch of chili powder or smoked paprika (optional)

Method

 

1. Prep the jicama: Slice off the top and bottom of the jicama to create flat surfaces. Use a sharp knife to cut away the thick, papery skin. Cut into 1/2-inch-thick sticks. Rinse and pat dry. Set aside.
2. Make the guacamole base: Halve the avocados, remove pits, and scoop the flesh into a medium bowl. Add lime juice and mash with a fork until mostly smooth with some small chunks.
3. Add mix-ins: Stir in red onion, jalapeño, garlic, cilantro, cumin, salt, and pepper. If using tomato, fold it in gently so it doesn’t water down the guacamole.
4. Adjust seasoning: Taste and add more lime, salt, or pepper as needed. For a smoky note, sprinkle in a pinch of chili powder or smoked paprika.
5. Serve: Pile the jicama sticks on a platter. Transfer the guacamole to a bowl and set it in the center. Serve immediately for peak freshness.

What Makes This Recipe So Good

• Refreshing crunch: Jicama stays crisp, even after chilling, and it doesn’t go soggy like some veggies do.
• Balanced flavor: The creamy avocado and tangy lime play perfectly with jicama’s gentle sweetness.
• Fast and fuss-free: From start to finish, you’re looking at about 15 minutes. No cooking required.
• Great for sharing: It’s naturally gluten-free, dairy-free, and vegan, so it works for a variety of diets.
• Versatile: This combo makes a snack, appetizer, or side dish.

  It’s easy to scale up for a crowd.

Ingredients

• 1 large jicama (about 1.5–2 pounds), peeled and cut into sticks
• 3 ripe avocados
• 1 small red onion, finely minced (about 1/4 cup)
• 1 jalapeño, seeded and finely minced (optional for heat)
• 1–2 cloves garlic, finely grated or minced
• 1 medium ripe tomato, seeded and diced (optional)
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced (about 3–4 tablespoons)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• Pinch of chili powder or smoked paprika (optional)

Instructions

1. Prep the jicama: Slice off the top and bottom of the jicama to create flat surfaces. Use a sharp knife to cut away the thick, papery skin. Cut into 1/2-inch-thick sticks.

   Rinse and pat dry. Set aside.

2. Make the guacamole base: Halve the avocados, remove pits, and scoop the flesh into a medium bowl. Add lime juice and mash with a fork until mostly smooth with some small chunks.
3. Add mix-ins: Stir in red onion, jalapeño, garlic, cilantro, cumin, salt, and pepper.

   If using tomato, fold it in gently so it doesn’t water down the guacamole.

4. Adjust seasoning: Taste and add more lime, salt, or pepper as needed. For a smoky note, sprinkle in a pinch of chili powder or smoked paprika.
5. Serve: Pile the jicama sticks on a platter. Transfer the guacamole to a bowl and set it in the center.

   Serve immediately for peak freshness.

How to Store

• Jicama sticks: Store in an airtight container lined with a paper towel to absorb moisture. Refrigerate for up to 4 days. If they start to dry out, a quick rinse and pat dry will refresh them.
• Guacamole: Press plastic wrap directly onto the surface to limit air contact, or cover with a thin layer of lime juice before sealing.

  Refrigerate for 1–2 days. Stir before serving and adjust salt and lime to brighten.

• Make-ahead tip: You can cut the jicama a day in advance. Mix the guacamole close to serving time for the best color and flavor.

Benefits of This Recipe

• Nutrient-dense: Avocados bring heart-healthy fats, fiber, and potassium.

  Jicama is high in fiber and vitamin C, with a low calorie count.

• Steady energy: The combination of fiber from jicama and healthy fats from avocado helps keep you satisfied longer.
• Hydrating and light: Jicama has a high water content, making this snack refreshing without feeling heavy.
• Diet-friendly: Naturally vegan, gluten-free, grain-free, and compliant with many whole-food eating styles.
• No cooking required: Perfect for hot days or quick snack situations when you don’t want to turn on the stove.

Common Mistakes to Avoid

• Using underripe avocados: Hard avocados won’t mash smoothly and taste bland. Choose avocados that yield slightly when gently pressed.
• Skipping enough acid: Lime juice not only brightens flavor but also slows browning. Don’t skimp.
• Overmixing the guacamole: A little texture makes it more enjoyable.

  Mash, don’t puree.

• Leaving jicama wet: Excess water can dilute flavor. Pat the sticks dry before serving.
• Overloading with extras: Tomato and onion are great, but too much can make the guacamole watery. Keep the add-ins balanced.

Variations You Can Try

• Spicy mango guacamole: Fold in small diced mango and a pinch of chili flakes for sweet heat.

  Great with jicama’s natural sweetness.

• Chipotle-lime: Add minced chipotle in adobo and extra lime for a smoky, tangy kick.
• Herb-forward: Swap cilantro for a mix of cilantro and parsley, or add a handful of chives for a mild onion flavor.
• Citrus twist: Mix in a splash of orange juice and zest for a bright, layered flavor.
• Everything seasoning: Sprinkle the guacamole with everything bagel seasoning for a savory crunch.
• Protein boost: Top the guacamole with crumbled cotija or pepitas for added texture and nutrients.

FAQ

What does jicama taste like?

Jicama is mildly sweet, crisp, and juicy. It has a refreshing crunch similar to an apple or pear but without the tartness, and it stays crunchy even when chilled.

How do I pick a good jicama?

Choose a firm, heavy jicama with smooth, dry skin and no soft spots or cuts. Smaller to medium sizes tend to be sweeter and more tender than very large ones.

Can I substitute another vegetable for jicama?

Yes.

Cucumber spears, bell pepper strips, carrots, or celery work well. Jicama’s crisp texture is unique, but these options pair nicely with guacamole too.

How can I keep guacamole from turning brown?

Use plenty of lime juice and press plastic wrap directly onto the guacamole’s surface before refrigerating. A thin lime juice “seal” under the wrap also helps.

Stir and adjust seasoning before serving.

Is jicama eaten raw or cooked?

It’s commonly eaten raw in sticks or salads, but it can also be sautéed, stir-fried, or roasted. For this recipe, raw is best to highlight the crunch.

How spicy is this recipe?

It’s customizable. Skip the jalapeño for mild, or leave in the seeds for extra heat.

You can also substitute serrano for a hotter kick.

Can I make this guacamole without onion or garlic?

Absolutely. Leave them out if you prefer a milder flavor, or replace onion with chives or green onion for a softer bite.

What should I serve with it?

This is great on its own, but you can add tortilla chips, other raw veggies, or grilled chicken or shrimp on the side for a more substantial spread.

Final Thoughts

Jicama sticks with guacamole is proof that simple ingredients can deliver big flavor and texture. It’s easy to prepare, easy to love, and easy to customize.

Keep jicama and avocados on your weekly list, and you’ll always have a snack or appetizer ready to go. Whether you’re hosting friends or just craving something crisp and clean, this combo will quickly become a favorite.