Thursday, June 2, 2016

Jicama Cucumber Salad


  • 1 large cucumber
  • 1/4 jicama, peeled and cut into matchsticks
  • 1 lemon, zested

  • 1/2 lemon, juiced
  • 12 ounces white cherry tomatoes, quartered


  1. Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
  2. Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

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