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jicama cucumber salad in a bowl with chili lime seasoning
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Chili Lime Jicama and Cucumber Salad

A refreshing and light salad with only a handful of ingredients, this vegan jicama recipe is perfect for a hot summer evening!
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 1-cup servings
Calories 155kcal

Ingredients

  • 1 jicama or a 10-ounce container jicama sticks, peeled and cubed; about 2 cups
  • 1 cucumber peeled, deseeded, and cubed; about 1.5 cups
  • 1 avocado cubed
  • 1 lime zested and juiced, about 1 teaspoon zest and 2 tablespoons juice
  • ½ teaspoon chili powder
  • ½ teaspoon fine sea salt
  • teaspoon smoked paprika

Instructions

  • 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)!

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 608mg | Fiber: 12g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 1mg