Vanilla And Bean

Sweet and Savory Vegetarian

Avocado Jicama Cucumber Salad

By 27 Comments

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. Vegan + GF

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. Vegan + GF

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’. ;)

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. Vegan + GF

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!

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. Vegan + GF

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.

Tell me in the comments, have you tried jicama? What’s your favorite way to prepare it?

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. Vegan + GF
5 from 1 vote
Print

Avocado Jicama Cucumber Salad

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. Make ahead for ultimate convenience. Vegan + GF
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Author Traci York | Vanilla And Bean

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

  1. 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 a vegetable peeler. Cut into short strips and place 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.
  2. 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.
  3. Store for up to two days in a covered container in the refrigerator.

Recipe Notes

*Cilantro is a personal thing. Some say it tastes like soap. Others love it. Taste the salad as you go and add more or less as desired.

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. Vegan + GF

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. Vegan + GF

Comments

  1. Thanks for reminding me about jicama! I used to eat it more frequently, but somehow slipped out of the habit, and now I feel inspired to start using it again thanks to you! It’s got such an additive crunch. I am aways in the mood for salad and I love those pale shades of green in yours.

    Reply

  2. I love this fresh salad, Traci! Jicama was something I learned about when I lived in California. Up until that point I had never heard of it and was so surprised by it’s look and taste. Isn’t it funny how certain parts of the country just never see some foods? I’ve got a bunch of cukes ready to eat, so this salad needs to happen today!

    Reply

    • Ohhh the cucumbers… so fresh and delicious right now! I think it’s time to make tzatziki! Yeah, I don’t see it regularly either, but good thing it has a looong storage life. xo

      Reply

  3. I just so love this salad Traci! Truly wonderful and delicious! and jicama has to be one of my favorite root vegetables! I could just eat it alone! I wish it was more readily available!

    Reply

    • I hear you, Amisha! When I see it I grab it up. The good news is, it has quite a long storage life. I’ve stored one up to four weeks on the counter and it’s still tasty! xo

      Reply

  5. Hi Traci,
    what a beautiful recipe once again. So funny, I watched a Buzzfeed video the other day, where they asked people to identify vegetables. Obviously nobody could identify jicama. I’ve also never eaten it before. I wonder where I will get it from over here in Europe.
    Sending lots of love from Germany,
    Lynn

    Reply

    • Thank you Lynn! LOL – I know. Jicama is not familiar. I hope you’re able to find jicama, Lynn. When you do, you know it’s extra special having traveled from so far. xo

      Reply

  6. Gosh, I love fresh easy salads like this one, Traci. I don’t experiment with jicama enough – but I love how cool and crunch it is. Perfect combination with cucumbers and cilantro (I love cilantro). I’ve had a lot of success growing Japanese cucumbers this year so I am definitely putting this on my to do list. All I have to do is get some jicama. I bet this salad holds up well too – so I can make it ahead and then bring as a side for lunch. Thanks, Traci!

    Reply

    • It does hold up well, Geraldine! Up to a week! I leave the avo out and then add it just before I enjoy the salad. It’s just fabulous. I think the flavor gets better with time! I hope you enjoy it! Your home grown cucumbers will be perfect for this. xo

      Reply

    • I hear you Chelsea! It’s not always easy to find. I found mine at our local Co-Op and snapped it up the moment I saw it because it’s not consistently available there. I hope you’ll be able to find some!

      Reply

    • I find it difficult to find sometimes too, even though from what I’ve read, it’s available year round due to where it’s grown. I bought mine from the co-op and it is organic (score)! But I only see it there occassionally, so I grab it when they do have it in stock. I hope you’re able to find one, Amanda!

      Reply

  9. Wow, what a gorgeous salad Traci! I love the combination of avocado and jicama. Jicama is one of those things that has a bit of a dirty taste to it…but it’s simultaneously refreshing. I love it! …and I’ll never understand people not liking cilantro…I just don’t get it!!! I hope you are feeling great and having a wonderful summer!! xoxo

    Reply

    • Heey Rebecca…! I don’t get it either. Rob’s not a fan, but really likes it here (??). Sooo refreshing indeed and with the cucumber just even more-so! I love the combination.

      Reply

  13. Ever since I tried jicama in a mango salsa recipe, I’ve loved it! It’s just got such a great crunch texture…perfect for a salad like this! Your salad looks so fresh and healthy – love it! I can’t wait to try this out, Traci! <3

    Reply

  15. I have never tried jicama Traci, but you know me!! I’m game for trying anything new!! And this salad is such a beauty I can’t pass it up. Your photos are just gorgeous! And that bowl!! I love it! I love all the textures going on in this one Traci, so I can’t wait to try! Thanks for sharing and have a great weekend!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

© Vanilla And Bean – 2018. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Whidbey Island Grown

Affiliate Links Disclosure

Vanilla And Bean is monetized in part through the use of affiliate links. This means that if you were to click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. Thank you for your support!