Best 3 Summer Cucumber Jicama Salad Recipes

In the realm of summer salads, the Cucumber Jicama Salad shines as a refreshing and vibrant dish that captivates the senses. This culinary delight combines the crisp crunch of cucumbers with the sweet and earthy notes of jicama, creating a symphony of textures and flavors. Dressed in a zesty lime vinaigrette, this salad bursts with brightness, while the addition of red onion, cilantro, and a hint of chili powder adds depth and complexity. As a versatile side dish, it complements grilled meats, fish, or tofu, and can also stand alone as a light and satisfying meal. This recipe offers two variations: a classic version with a tangy lime dressing and a spicy rendition featuring a kick of serrano pepper, ensuring that every palate finds its perfect match. Join us on a culinary journey as we explore the vibrant flavors of this summer staple.

Here are our top 3 tried and tested recipes!

SUMMER CUCUMBER JICAMA SALAD

Summer Cucumber Jicama Salad image

This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.

Provided by jerecar

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested
½ lemon, juiced
12 ounces white cherry tomatoes, quartered

Steps:

Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g

JICAMA CUCUMBER SALAD

Jicama Cucumber Salad image

Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium jicama, peeled and julienned
1 small cucumber, seeded and julienned
1/2 cup thinly sliced red onion
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
2 tablespoons olive oil
3/4 teaspoon salt
1 garlic clove, minced
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA SALAD WITH CUCUMBER AND LIME

Jicama Salad With Cucumber and Lime image

This recipe is a nice change from the typical green salad. A great salad for summer cookouts. Goes very well with spicy grilled beef dishes. The cook time is the standing time. This is a Whole Foods recipe that called for chili powder and I used this with ground chiptole powder.

Provided by PaulaG

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium jicama, peeled and chopped into 1/2 inch cubes (Approximately 2 cups.)
1 medium cucumber, peeled and seeded, chopped into 1/2 inch cubes (Approximately 1 1/2 cups.)
1 small lime, juice and zest
1/2-1 teaspoon sea salt (to taste)
1/8 teaspoon dried chipotle powder or 1/8 teaspoon chili powder
1 dash cayenne pepper

Steps:

In a medium size bowl, mix all the ingredients together.
Allow to stand at room temperature for 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 79.2, Fat 0.3, SaturatedFat 0.1, Sodium 300.5, Carbohydrate 19.1, Fiber 9, Sugar 4.5, Protein 1.8

Tips:

Choose fresh, crisp vegetables: The quality of your salad will depend on the quality of your ingredients, so make sure to choose fresh, firm cucumbers, jicama, and radishes.
Slice the vegetables thinly: This will help them marinate more easily and make them easier to eat.
Use a flavorful marinade: The marinade is what will really give your salad flavor, so make sure to use a combination of ingredients that you enjoy. The recipe included in this article uses a simple vinaigrette made with olive oil, vinegar, lime juice, and honey, but you can use any marinade you like.
Let the salad marinate for at least 30 minutes: This will give the vegetables time to absorb the flavors of the marinade.
Serve the salad chilled: This will help to keep the vegetables crisp and refreshing.

Conclusion:

This summer cucumber jicama salad is a light, refreshing, and flavorful salad that is perfect for a hot summer day. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a healthy and delicious salad to enjoy, give this one a try. You won't be disappointed!