Summer Cucumber Jicama Salad is a light, refreshing, and crunchy dish perfect for hot days. The crisp cucumber pairs beautifully with the slightly sweet and earthy flavor of jicama, creating a hydrating and nutrient-rich salad that feels cooling and energizing. Tossed with lime juice, fresh herbs, and a touch of chili or seasoning, this salad is both simple and vibrant, making it a healthy addition to any meal.
Summer Cucumber Jicama Salad:
This salad has roots in Latin American cuisine, where jicama is often enjoyed fresh with lime and chili. Combined with cucumber, it creates a fusion of textures and flavors that highlight the beauty of seasonal produce. Whether served as a side dish at barbecues, picnics, or as a light lunch, this salad celebrates freshness and simplicity while delivering maximum taste.
History:
Jicama, also called the Mexican turnip or yam bean, has been a staple in Central and South American diets for centuries. Traditionally eaten raw with lime, chili powder, and salt, it has long been valued for its crispness and hydrating properties. Cucumber, on the other hand, has been cultivated for thousands of years across Asia and Europe, loved for its cooling effect. The combination of jicama and cucumber in salads likely comes from a blending of culinary traditions, offering a refreshing dish enjoyed in both tropical and temperate climates.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Summer Cucumber Jicama Salad
Ingredients
- 2 cups cucumber, thinly sliced or diced
- 2 cups jicama, peeled and julienned
- 1 small red onion, thinly sliced (optional)
- 1 jalapeño or chili, thinly sliced (optional)
- 2 tbsp fresh lime juice
- 1 tbsp olive oil (optional)
- 2 tbsp fresh cilantro or mint, chopped
- Salt and pepper, to taste
- Chili powder or Tajín, for garnish (optional)
Instructions
- Peel and slice the cucumber and jicama into thin sticks or bite-sized pieces.
- Place them in a large mixing bowl along with sliced onion and chili if using.
- Drizzle with lime juice and olive oil.
- Season with salt, pepper, and a sprinkle of chili powder or Tajín.
- Toss gently until well combined.
- Garnish with fresh cilantro or mint and serve chilled.
Notes
- Jicama should be firm and white inside—avoid if it looks brown or soft.
- You can skip onion if you prefer a milder flavor.
- Tajín seasoning gives it an authentic Mexican flair.
- This salad tastes best served fresh and chilled.
- Leftovers can be refrigerated for up to 2 days without losing crunch.
Tips for Summer Cucumber Jicama Salad:
- Add diced mango or pineapple for extra sweetness.
- Use English cucumber for fewer seeds and a cleaner taste.
- For a spicy kick, include serrano or jalapeño slices.
- Replace cilantro with mint for a cooling summer twist.
- Serve as a side to grilled meats, tacos, or seafood.
FAQ’s for Summer Cucumber Jicama Salad:
Q: Can I make this salad ahead of time?
A: Yes, but for maximum crunch, add lime juice and seasonings just before serving.
Q: What can I substitute for jicama?
A: Try kohlrabi, water chestnuts, or even apple for a similar crisp texture.
Q: Is this salad vegan?
A: Yes, it’s completely plant-based.
Q: Can I add protein to make it a main dish?
A: Absolutely—grilled shrimp, chicken, or tofu pair well.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days.
Conclusion:
Summer Cucumber Jicama Salad is the perfect warm-weather dish—refreshing, crisp, and bursting with zesty flavors. Its simple ingredients come together to create a salad that’s hydrating, healthy, and versatile. Whether enjoyed on its own, as a side dish, or paired with your favorite summer meals, it’s a salad that will keep you cool and satisfied.