Summer Cucumber Jicama Salad
Ingredients15 m servings 46 cals
- 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 g fat; 10.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.