Summer Cucumber Jicama Salad
Ingredients15 m servings 46
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Per Serving: 46 calories; 0.4 10.9 1.5 0 11 Full nutrition
ReviewsRead all reviews 7
I bought jicama for the first time, always thought it was a strange thing. But if you haven't tried it, this is a good recipe. The lemon tones down the jicama's sweetness. Nice balance of flavor...
I added chopped sweet yellow pepper for a little color and flavor. Loved this salad. Keeps well in fridge for several days.
very fresh, summery salad~also very good!! I added cilantro to it also
I didn't add the tomatoes and should have added half the zest. it was very refreshing.
Wow. Fresh and zesty. It’s like a cross between an apple and potatoe. This would be a great side for a steak or burgers.