Cucumber Jicama salad with fresh red onion
Cook Time
15 min
Total Time
20 min
Servings
4
Cucumber Jicama salad with fresh red onion
This cherry tomato, cucumber, and jicama salad is a refreshing summer side dish packed with crunchy texture and zesty flavor. Dressed simply with lemon and olive oil and elevated with quick-pickled onions, it’s naturally vegan, gluten-free, and loaded with hydrating ingredients. A perfect dish for barbecues, picnics, or light meals.
✨ Bonus: Learn how to make easy quick-pickled red onions in under 10 minutes of prep!
Cucumber Jicama salad with fresh red onion
Cucumber Jicama salad with fresh red onion
This cherry tomato, cucumber, and jicama salad is a refreshing summer side dish packed with crunchy texture and zesty flavor. Dressed simply with lemon and olive oil and elevated with quick-pickled onions, it’s naturally vegan, gluten-free, and loaded with hydrating ingredients. A perfect dish for barbecues, picnics, or light meals.
✨ Bonus: Learn how to make easy quick-pickled red onions in under 10 minutes of prep!
4
20 min
Ingredients:
2 cups cherry tomatoes halved (love the multi tomatoes here)
1 teaspoon salt
1 large or 2 small cucumbers
1 cup diced jicama
juice of 1 lemon
1 tablespoon olive oil
salt and ground black pepper to taste
1/4c thinly sliced red onion
Garnish with parsley
Directions:
In a serving bowl, combine the tomatoes, cucumber, and jicama
Add salt
Add the lemon and olive oil
Add the red onion
Sprinkle with pepper.
Quick-Pickled Onions
Ingredients:
1 cup water
1/2 cup apple cider vinegar
1 Tbsp. sugar
1 1/2 tsp. kosher salt
5 peppercorns
1 red onion, thinly sliced
Directions:
Whisk first 5 ingredients in a small sauce pan stir until sugar and salt dissolve simmer for 3-4 minutes.
Let cool.
Place onion in a jar and pour vinegar mixture over.
Refrigerate for 1 hour.
