Lunch

This summer cucumber jicama salad is light, flavorful, and makes a great starter! It tastes fine as-is, but you can add salt and pepper to taste. 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.

Ingredients
  • 1 large cucumber
  • ¼ jicama, peeled and cut into matchsticks
  • 1 lemon, zested
  • ½ lemon, juiced
  • 12 ounces white cherry tomatoes, quartered
Step By Step Method
  1. Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
  2. Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until combined. Gently fold in tomatoes.