Summer Cucumber Jicama Salad
A crisp, tangy, and refreshing salad made with cucumber and jicama, tossed in lime juice, herbs, and seasonings.
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.