Summer Cucumber Jicama Salad

4.8

(12)

10 Reviews

5 Photos

This summer cucumber jicama salad is light, flavorful, and makes a great starter! It tastes fine as-is, but you can add salt and pepper to taste. 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.

Submitted by jerecar

Updated on June 6, 2024

5

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested and juiced
12 ounces white cherry tomatoes, quartered

Directions

Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

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	3%
Vitamin C 31mg	35%
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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