![Summer Tomato Salad with Jicama and Avocado Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/a8sOZGWSfKEA4gXZA9xiPOyRjWg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/summer-tomato-salad-with-jicama-and-avocado-FT-RECIPE0820-58b90ba9d098422b9f92fb65774406d0.jpg)
Ingredients
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1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups)
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1 1/2 cups sliced English cucumbers
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1/2 cup thinly sliced red onion, rinsed under cold water
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1/2 cup matchstick-cut jicama
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1/3 cup thinly sliced radishes
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1 medium avocado, cut crosswise into 1/3-inch-thick slices
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1/4 cup extra-virgin olive oil
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3 tablespoons fresh lime juice
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1 1/2 teaspoons kosher salt
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1/4 cup loosely packed fresh cilantro leaves
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Flaky sea salt, for finishing
Directions
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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.
Notes
Shop for jicama roots that are dry and firm to the touch.