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. This recipe is vegan and gluten free.

Course Salad, Side

Cuisine American, Vegan, Vegetarian

Keyword Avocado Cumcumber Salad

Prep Time 15

Total Time 15

Servings Servings

Calories 196kcal

Author Traci York

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

*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.

Nutrition