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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Real Hummus
This classic hummus recipe combines chickpeas, garlic, tahini, and lemon juice in a blender to make a delicious smooth and creamy dip, perfect for serving with warm pita bread or veggies for dipping. This recipe has been passed down for many generations.
Irresistible Whole Wheat Challah
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
My Chili
This chili recipe is the easiest around. It is delicious and sure to please everyone. Using home-canned tomatoes gives the best flavor but is not necessary. Enjoy.