Preparation:
In a large bowl, combine the mango, jicama, onion, lime juice, salt, garlic and pepper. Mash one of the avocados; cut remaining avocado into small cubes; gently stir mashed and cubed avocado into mango-jicama mixture. Sprinkle with pomegranate seeds, if desired, and serve on lettuce leaves, with chips, or spooned over grilled fish.