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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."
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15 m servings 46 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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; 0.4 g fat; 10.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition

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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 nice combination. Thanks!

It came out wonderful. I was looking for a light, fresh tasting cucumber salad and this was just that!