Ingredients for - Summer Cucumber Jicama Salad
2.
Jicama, peeled and cut into matchsticks ¼
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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