This refreshing and delicious Chili Lime Jicama and Cucumber Salad (with avocado!) is light and easy. With only a handful of ingredients and no cooking required, it comes together quickly. Make it when you need a vegan side dish for summer meals, cookouts, and potlucks!
Do you hear that? Home cooks everywhere are turning off their ovens and swapping roasted veggies for raw produce! Summer temperatures are here, and I know I’m not the only one craving fresh, hydrating vegetables.
Luckily, there is so much you can do with vegetables in the warm weather. This jicama cucumber salad is a great example of how to use veggies to make a dish that will help you beat the heat! For a similar dish, check out the Mango Cucumber Salad and Apple Jicama Slaw while you’re here.
If you’re not familiar with jicama, its texture is very similar to that of an apple but it has a less sweet and earthier flavor. Just like apples, jicama is very refreshing. To boost the refreshing factor of this recipe even more, I added cucumber then threw in some creamy avocado to complement those two ingredients.
After you cut up the main ingredients, you just need to season them with lime juice and zest, chili powder, paprika, and salt. So simple, right? Yet, so flavorful! I hope you make this one on repeat.
Ingredients and Substitutions
- Jicama: You can buy jicama at most stores, either whole (it has brown papery skin and looks similar to a potato) or already cut up into sticks. Trader Joe’s sells containers of jicama sticks, and I have also seen them at other stores. The cut-up sticks save a lot of time.
- Cucumber: Any kind of cucumber works. I like to remove the skin and seeds, but it’s up to you.
- Avocado: Creamy, dreamy, and a great addition. However, you can omit it if you don’t have one on hand.
- Lime juice and zest: Adding both parts of the lime boosts the flavor.
- Chili powder, smoked paprika, and salt: This combo of seasonings is delicious with the lime. Recently, I made this jicama cucumber salad with ½ teaspoon of Trader Joe’s Chili Lime seasoning in place of the individual spices (but still with the lime juice and zest). It is the PERFECT substitute, so feel free to use it if you have a jar in your pantry!
The full recipe card is at the bottom of the post. Here’s a couple photos of the SUPER easy process!
Cut the jicama and cucumber into small pieces. Zest the lime, and cut up the avocado. Check out my tutorial on How to Cut Jicama if you need some tips.
Combine all of the ingredients in a mixing bowl. Stir well. Taste and adjust the seasonings as desired.
Jicama cucumber salad will keep in the refrigerator in an airtight container for 1 to 2 days. However, the avocado may turn brown. It will still be OK to eat, but the dish is really best enjoyed right away. If you want to make the recipe ahead of time, combine everything except the avocado and add that right before serving.
You can eat this salad as a side to fish, burgers, or quesadillas or use it as a topping for tacos and burrito bowls. It would pair well with my Grilled Quesadilla with Veggies and Beans, Sweet Potato and Black Bean Burgers, Veggie-Loaded Slow Cooker Mexican Shredded Chicken, and Spinach Basil Pesto Quesadillas. The whole family will love this versatile summer dish.
More Healthy Sides
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Chili Lime Jicama and Cucumber Salad
- In a mixing bowl, combine the jicama, cucumber, and avocado.
- Stir in the lime juice and zest, chili powder, salt, and paprika.
- Serve immediately or after chilling in the refrigerator for a half hour. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Seasoning substitution: Sub ½ to ¾ teaspoon Trader Joe’s Chili Lime seasoning in lieu of the chili powder and paprika. I usually still add a little salt if I use that. It works perfectly.
- Make-ahead tips: If you want to make this salad ahead of time, combine all of the ingredients except for the avocado. Keep in an airtight container in the refrigerator for up to 2 days before serving. Add the avocado right before serving.
Happy summer! – Lizzie
This post was originally published in July 2018. The photos were updated and small changes were made to the recipe in June 2023.