Avocado Jicama Salsa with Yuca Chips

Active time: 30 min Start to finish: 30 min
Servings: Makes about 3 cups.

Ingredients
2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil

Accompaniment: yuca chips

Preparation
Stir together all ingredients and season with salt.

Cooks' note:
Salsa can be made 6 hours ahead and chilled, its surface covered with plastic wrap.