Summer Cucumber Jicama Salad

4.8
(11)

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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Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 large cucumber

  • ¼ jicama, peeled and cut into matchsticks

  • 1 lemon, zested

  • ½ lemon, juiced

  • 12 ounces white cherry tomatoes, quartered

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 Facts (per serving)

46 Calories
0g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 46
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 11mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 2g
Vitamin C 31mg 156%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 364mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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