Recipes

Cucumber Jicama salad with pickled onion

Cook Time

15 min

Total Time

30 min

Servings

4

Cucumber Jicama salad with pickled onion

This is a super easy summer side salad that looks as good as it tastes especially when you can get the fresh vegetables. This recipe can be made with or without jicama but it does add a lot to the dish. 

The pickled onion can be used in many different ways (so make enough to store in the  refrigerator) and goes great in this dish.  

Cucumber Jicama salad with pickled onion

This is a super easy summer side salad that looks as good as it tastes especially when you can get the fresh vegetables. This recipe can be made with or without jicama but it does add a lot to the dish. 

The pickled onion can be used in many different ways (so make enough to store in the  refrigerator) and goes great in this dish.  

Servings

4

Total Time

30 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


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.

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