Summer Tomato Salad with Jicama and Avocado

5.0

(1)

2 Reviews

Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

By Traci Des Jardins

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Summer Tomato Salad with Jicama and Avocado Recipe — Photo: Aubrie Pick

Total Time:

15 mins

Yield:

6 to 8

Cook Mode (Keep screen awake)

Ingredients

1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups)
1 1/2 cups sliced English cucumbers
1/2 cup thinly sliced red onion, rinsed under cold water
1/2 cup matchstick-cut jicama
1/3 cup thinly sliced radishes
1 medium avocado, cut crosswise into 1/3-inch-thick slices
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves
Flaky sea salt, for finishing

Directions

Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt.