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
Onion and Cheddar Burgers
For an extra Italian twist, substitute 3/4 cup grated Parmesan cheese for the cheddar cheese. Enjoy!
Fresh Raspberry Sauce
This raspberry sauce is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Habichuelas Guisadas
This habichuelas guisadas recipe is the Puerto Rican version of beans. It's a perfect side dish for carne guisada.