Print: Summer Cucumber Jicama Salad

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.

Prep

10 min

Cook

11 min

Servings

Difficulty

Easy

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/summer-cucumber-jicama-salad