Name: Summer Cucumber Jicama Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Fusion / American
Ingredients: 1 large cucumber, peeled in alternating strips and thinly sliced; ¼ jicama (about 120 g), peeled and cut into matchsticks; 1 lemon, zested and juiced (about 2 tbsp juice + 1 tsp zest); 12 oz (340 g) white cherry tomatoes, quartered; Optional: salt and black pepper, to taste

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When summer rolls around, most of us want meals that are fresh, crisp, and light enough to enjoy without feeling weighed down. That’s where this Summer Cucumber Jicama Salad comes in—a refreshing salad that’s as pretty on the plate as it is delicious in every bite. With crunchy cucumber, crisp jicama, a burst of citrusy lemon, and sweet white cherry tomatoes, this salad has all the makings of your new go-to light summer recipe.

I know what you’re thinking—“Jicama? Isn’t that the funny-looking root veggie I pass by at the grocery store?” Yes, that’s the one! Don’t be intimidated. Once peeled and sliced into matchsticks, it brings the most satisfying crunch, kind of like an apple but more mellow, making it the perfect pairing for cucumber in this healthy cucumber salad.

Whether you need a quick side dish for a barbecue, something refreshing to balance a heavier main, or just a snack you can feel good about, this jicama salad will fit the bill beautifully. Plus, it comes together in 20 minutes flat—no stove required.

Why You’ll Love This Summer Cucumber Jicama Salad

Crisp, crunchy, and oh-so-refreshing.
Packed with hydrating veggies—perfect for hot days.
Naturally low-calorie and nourishing without skimping on flavor.
Bright lemon adds zing, while white cherry tomatoes add sweetness.
Comes together in just 20 minutes—ideal for busy summer schedules.

Ingredients You’ll Need

1 large cucumber, peeled in alternating strips and thinly sliced
1/4 jicama (about 120 g), peeled and cut into matchsticks
1 lemon, zested and juiced (approx. 2 tbsp juice + 1 tsp zest)
12 oz (340 g) white cherry tomatoes, quartered

Optional: salt, black pepper to taste

Step-by-Step Instructions

Peel the cucumber in alternating strips for a pretty presentation, then slice thinly.
Peel the jicama and cut it into matchsticks for crunch.
In a large bowl, toss cucumber slices, jicama matchsticks, lemon zest, and 1 tbsp lemon juice until well coated.
Gently fold in the cherry tomatoes, mixing lightly so they stay juicy.
Taste and season with more lemon juice, salt, or pepper if you’d like.
Serve right away or chill for 15 minutes for an extra crisp salad.

Tips for the Perfect Refreshing Salad

Choose your cucumber wisely: English cucumbers work beautifully since they’re less watery, but any type will do.
Cut thin for elegance: A mandoline slicer can help you get those paper-thin cucumber slices.
Play with citrus: Not a lemon fan? Lime works wonderfully and gives a slightly tangier twist.
Make it heartier: Add avocado chunks, feta crumbles, or even grilled shrimp to transform this into a full meal.
Serve chilled: A quick trip to the fridge enhances the crunch and makes this a truly refreshing salad for hot days.

A Personal Kitchen Story

The first time I brought home jicama, my kids thought I’d accidentally bought a turnip the size of a bowling ball. After some giggles and a lot of curious poking, we sliced it up, dipped it in lemon juice, and everyone was hooked. That crisp, juicy crunch reminded us of apples but with a savory twist, and soon it started sneaking its way into all sorts of dishes.

This particular salad became a staple after one sweltering July afternoon when I couldn’t bear the thought of turning on the oven. I threw together cucumber, jicama, and whatever was in my fridge—thankfully, a pint of sweet white cherry tomatoes—and a new family favorite was born. To this day, it’s the dish I make when I want something fast, healthy, and guaranteed to disappear from the bowl.

What to Serve with Summer Cucumber Jicama Salad

This salad shines as a light starter, but it’s also the perfect sidekick for summer mains. Pair it with grilled chicken, fish tacos, or even a juicy burger for a refreshing balance.

It’s also a wonderful addition to a picnic spread or barbecue—just imagine it alongside corn on the cob, grilled veggies, and iced tea. For a Mediterranean twist, serve it with hummus, pita bread, and marinated olives. And if you’re keeping things super light, enjoy it solo with a slice of crusty bread or crackers.

How to Store Leftovers

This salad is best fresh, but leftovers can be stored in the fridge for up to 2 days in an airtight container. The cucumber will release some water over time, so give the salad a quick toss before serving again.

If you’re planning to make it ahead, I suggest prepping all the ingredients separately (slice the cucumber, chop the jicama, cut the tomatoes) and mixing them just before serving. That way, you keep all the crunch without the risk of soggy veggies.

FAQs About Jicama Salad

Can I make this salad ahead of time?

Yes, but keep ingredients separate until just before serving for the freshest crunch.

What if I can’t find white cherry tomatoes?

No worries—red cherry tomatoes or even grape tomatoes work perfectly.

Is jicama salad healthy?

Absolutely! Jicama is high in fiber and vitamin C, cucumbers are hydrating, and the whole dish is light and refreshing.

Can I add dressing instead of just lemon juice?

Definitely. A light vinaigrette with olive oil, honey, and lime makes a wonderful variation.

Bringing It All Together

When it comes to summer eating, light and simple wins every time. This Summer Cucumber Jicama Salad is proof that healthy can also be bursting with flavor. It’s crisp, refreshing, and versatile enough to pair with nearly any main dish—or shine proudly on its own.

So the next time you’re looking for a light summer recipe that’s quick, nourishing, and crowd-pleasing, reach for this cucumber and jicama combo. It’s the kind of dish that reminds you of sunshine, long evenings, and why summer meals don’t need to be complicated to be delicious.

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