Crunchy and creamy with a hint of spice, this hydrating and nourishing Avocado Jicama Cucumber Salad with lime, cilantro and a pinch chiles will take the edge off Summertime heat. This recipe is vegan and gluten free.
Native to Latin America, this root vegetable is part of the legume family, the same family as beans and peas. I was surprised to learn that too. It’s crisp, juicy, and has flavor similar to a mildly sweet apple yet with a slightly firmer texture. Jicama was new to me just a few years ago, but it made a lasting impression.
I especially love jicama during Summer when I’m craving cool, crisp food. Paired with crunchy, cooling cucumber and creamy avocado with lime, a pinch of chiles, and a fist full of cilantro from my herb pot, it hits the spot.
Rob even enjoys this… just sayin’. ;)
Prepping the Veggies
To peel jicama, you’ll need a sturdy knife and steady hand. A vegetable peeler won’t work here. I use about 1/4 of a jicama for this recipe. The leftovers will keep in the fridge for a several weeks. Wrap tightly in plastic wrap and let it hang out until you’re ready for it again. Check out Sarah’s Cantaloupe Jicama Salad for another delicious way to love jicama.
To peel or not to peel cucumbers. The skin of cucumbers provide nutrients you don’t want to miss. However, if using a conventionally grown cucumber, it’s probably been coated with a synthetic wax. Not something I want in my body. I recommend peeling conventionally grown cucumbers or just buy organic. Organic cucumbers are coated with a non-synthetic wax, so leaving the skin on is not problematic. If at all possible, eat them in season and from your local farmers market.
When removing the seeds from cucumbers, be sure to save them for a smoothie. They’re packed with good-for-you stuff too!
To get perfect little julienne bite-size pieces for the jicama and cucumber, I use a trusty mandoline slicer. It’s fast and cleans up quick. But the veggies can also be cut into bite-sized cubes if desired.
Creamy, crunchy, sweet with a hint of spice and a bite of lime, I hope you’ll join me for a cooling, hydrating salad.
the recipe
Avocado Jicama Cucumber Salad
Ingredients
- 2 C Cucumber about two medium, 220g
- 2 C Jicama about 1/4 of a small jicama, 190g
- Fist-full of Cilantro chopped* (see note)
- 2 Tbs Fresh Lime Juice
- 1/8 tsp Sea Salt
- 1/8 tsp Smoky Paprika
- 1/8 tsp Chili Powder
- 2 Avocados
Instructions
- To prep the cucumber, leave the skin on if using an organic cucumber, otherwise peel the skin and discard. Slice the cucumber lengthwise, down the middle and scrape out the seeds (save these seeds and juice for a smoothie). Julienne the cucumber using a julienne cutter such as a mandoline or Julienne peeler. Place the veggies in a large mixing bowl. Peel the jicama with a large knife and julienne the Jicama. Alternatively, cut the cucumber and jicama into small cubes. Place into the bowl with the cucumbers.
- Mix the cucumber, jicama, cilantro, lime juice, salt, paprika and chili powder together. Chill for at least 30 minutes before serving. Just prior to serving, slice one avocado into bite size pieces and gently toss in the salad. Use the second avocado for garnish, slicing the avocado into long thin pieces or add more bite size pieces, if desired. Garnish with more cilantro.
- Store for up to two days in a covered container in the refrigerator.
Notes
