- 1 medium jicama, diced small (2 cups)
- 3 avocados, diced small
- 4 scallions, thinly sliced
- 1/4 cup lime juice (from 2 limes)
- Salt and pepper
- Tortilla chips, for serving
To store, squeeze half a lime over top, press plastic wrap against surface of dip, and refrigerate, up to 4 hours.
Mix together jicama, avocados, scallions, and lime juice. Season with salt and pepper. Serve with tortilla chips.