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

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Prep Time 15 minutes
Total Time 15 minutes
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.