Summer Cucumber Jicama Salad

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.

Original recipe makes 4 servings

Ingredients

1 large cucumber
1/4 jicama, peeled and cut into matchsticks
1 lemon, zested
1/2 lemon, juiced
12 ounces white cherry tomatoes, quartered

  • PREP

    15 mins

  • READY IN

    15 mins

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.

Nutrition

Calories: 46 kcal
Carbohydrates: 10.9 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 3.5 g
Protein: 1.5 g
Sodium: 11 mg

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