This summer cucumber jicama salad is light, flavorful, and makes a great starter! It tastes fine as-is, but you can add salt and pepper to taste. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.
Ingredients
- 1 large cucumber
- ¼ jicama , peeled and cut into matchsticks
- 1 lemon , zested and juiced
- 12 ounces white cherry tomatoes , quartered
Instructions
-
1
Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
-
2
Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.
Carrot Rice
Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.
Easy Slow Cooker Ham
This recipe has become, hands-down, my favorite ham! This has replaced our Christmas Ham and makes the entire house smell amazing! There is nothing like coming home with this ham cooking! Experiment with the amounts of seasonings to your liking. I prefer more nutmeg but some prefer less nutmeg and more maple syrup!