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Ingredients
For the Jicama-Cucumber Salsa
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lime zest
- 1/4 cup blended oil (half extra-virgin olive oil and half canola)
- Kosher salt and freshly ground black pepper
- 1 cup finely diced English cucumber, skin on and seeds removed
- 1 cup finely diced jicama, peeled
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro leaves
For the Mesa Grill Avocado Relish
- 3 large ripe Hass avocado, peeled and pitted
- Juice of 2 limes
- Kosher salt and freshly ground black pepper
- 1/4 cup finely diced red onion
- 1 serrano chile, finely diced
- 1/4 cup chopped fresh cilantro
- Touch of clover honey, if needed
- Assorted tortilla chips (red, white, blue, gold), for serving
Yield
Serves: 4
Preparation
To make the salsa, whisk together the juices, zest and oil in a large bowl and season with salt and pepper. Add the cucumber, jicama, onion and cilantro and mix to combine and taste for seasoning. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
For the relish, put the avocado halves in a large bowl, add the lime juice and salt and pepper and coarsely mash with a fork. Fold in the onion, serrano and cilantro and gently mix to combine. Taste for seasoning, add more salt and pepper and if needed, a touch of honey.
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