Summer Cucumber Jicama Salad recipe

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Ingredients

1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested
½ lemon, juiced
12 ounces white cherry tomatoes, quartered

Nutrition Info

46.2 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 0.4 g
fiber: 3.5 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 10.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.

  2. Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Recipe Yield

4 servings

Recipe Note

This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. 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.

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