This refreshing and delicious Chili Lime Jicama and Cucumber Salad is light and easy, and great for potlucks and summer BBQs!
By the middle of July, home cooks everywhere are turning off their ovens and swapping roasted veggies for raw produce!
It’s almost as if everyone makes this unanimous decision and food bloggers reply accordingly ;-)…
Luckily, there is so much you can do with vegetables in the warm weather. Just like the stands at farmers markets are bursting with fresh produce, this vegetable blog will be overflowing with new dishes to help you make the most of the season.
This recipe features a new kid on the block: jicama! As you can see, jicama looks almost exactly like a potato, with brown skin and white flesh.
The texture is very similar to that of an apple, but the flavor is lighter and not overly sweet or tart. It even has a hint of nuttiness (just like yours truly – not sure if that’s even a word but oh well)!
To prepare jicama, get rid of the skin with a vegetable peeler or sharp knife. Then slice the white flesh into diced pieces or matchsticks. You can eat them by themselves or paired with a dip like guacamole!
Crisp, juicy jicama is a great companion to other refreshing vegetables. That’s why I’ve combined it with cucumber in this Chili Lime Jicama and Cucumber Salad. Plus, I added a little avocado…because why not?!
A squeeze of lime and a dash of chili powder is all you need to make the dish come alive. Can you believe it? Only five ingredients?
Talk about a perfect recipe for a hot summer night when the last thing you feel like doing is turning on the oven.
You can eat this Chili Lime Jicama and Cucumber Salad on its own, on top of tacos, or as a side to fish. It’s a versatile summer dish that the whole fam will love.
If you make this recipe, I’d love to hear about it in the comments below, or tag me on instagram @its_a_vegworld_afterall.
For other summer side dishes, check out:
- Mango Cucumber Salad
- Healthy Greek Yogurt Broccoli Salad
- Spinach Artichoke Pasta Salad
- Greek Yogurt Coleslaw with Radishes
Chili Lime Jicama and Cucumber Salad
- 1 cup jicama - peeled and sliced into matchsticks
- 1 cup cucumber - peeled and sliced into circles then quartered
- 1 avocado - diced
- 1 lime - juiced
- ¼ teaspoon chili powder - more to taste
- In a large bowl, combine the jicama matchsticks, cucumber quarters, and avocado pieces. Squeeze lime juice and sprinkle chili powder over vegetables, and mix until everything is well coated. Enjoy!
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