Jicama, also known as the Mexican yam, is probably one of the most underutilised vegetables in Australia, in my opinion. Seriously refreshing, low in sodium and high in minerals and vitamins, it’s certainly a new ‘superfood’ worth considering. Jicama are in season in late summer at the same time as the tomatoes are at their best for making chunky, pico de gallo-style salsas. These are the inspiration for this salad, which is also laced with pomegranate and avocado. It’s great on its own but also makes an excellent partner to many barbecued foods.