- 1 large cucumber
- 1/4 jicama, peeled and cut into matchsticks
- 1 lemon, zested
- 1/2 lemon, juiced
- 12 ounces white cherry tomatoes, quartered
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.