Summer Cucumber Jicama Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Summer Cucumber Jicama Salad

1. Cucumber - 1 large
2. Jicama, peeled and cut into matchsticks - ¼
3. Lemon, zested - 1
4. Lemon, juiced - ½
5. White cherry tomatoes, quartered - 12 ounces

How to cook deliciously - Summer Cucumber Jicama Salad

1. Stage

Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.

2. Stage

Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.