This Jicama Cucumber Salad is so flavorful and refreshing, the perfect salad for the summer heat. It’s in the ’90s all week here in Florida and all I can think of is eating salads, I have some great salad recipes for you to try, Vegan Greek Salad, Vegan Coleslaw, Blackeyed Peas Salad, Vegan Rasta Pasta Salad

I’m a big lover of jicama, I love the crunch in my food, so its a great healthy substitute for chips. I use it to make crunchy Jicama Chips and Baked Jicama Fries and now I’m sharing with you my favorite recipe for Jicama salad, it is so refreshing and addictive. 

Jicama salad overlay with ingredients in a bowl, cubed jicama, tomato, cucumber and avocado with cutting board in the background with herbs

Jicama Salad Ingredients

  • Jicama – A tuber from Central America, very popular in Mexican cuisine, it has a tan skin with white flesh, it is crunchy with a slight sweetness, and a texture similar to an Asian pear. Jicama is great to eat raw or cooked, it is very nutritious, 1 cup of jicama has 49 calories, it is low in calories and high in fiber.
  • Cucumber – English cucumber, Japanese cucumber or Persian cucumber are great crunchy varieties.
  • Avocado- Haas variety for its creamy texture.
  • Tomato – I used regular but cherry or grape tomatoes cut in halves would be great.

How To Make Jicama Salad?

  1. In a large bowl add jicama, cucumber, tomato, and avocado. Set aside.
  2. Mix lime juice, garlic, maple syrup and salt in a small bowl. Toss mixture with the salad and serve immediately or cover and chill in the refrigerator.

You can serve your jicama salad with Mexican theme dishes such as Vegan One Pot Taco Spaghetti, Black Bean Enchiladas, or with Jackfruit Carnitas Tacos

Make jicama salad a meal by adding vegan protein and other ingredients such as:

  1. Marinated Tofu
  2. Steam vegetables 
  3. Artichoke Hearts
  4. Olives
  5. Red Onion

Substitutes For Jicama In Salad

You can still enjoy this delicious salad if jicama isn’t available in your area, here are some great substitutes for jicama:

  1. Green Apple.
  2. Asian Pear
  3. Bosc Pear

More Salad Recipes You Will Love

  1. Cucumber Avocado Tomato Salad
  2. Vegan Italian Pasta Salad
  3. Quinoa Salad With Artichokes
  4. Thai Kale Salad With Creamy Peanut Sauce
  5. Spring Mix Salad

Jicama cucumber, tomato salad in a white bowl overlay

If you enjoyed this post about Jicama Cucumber Salad and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Jicama salad in a bowl with cubed jicama, tomato, cucumber, avocado tossed with lime dressing and garnish with mint, nasturtium and cilantro

Jicama Cucumber Salad

This insanely flavorful Jicama Cucumber Salad is a must-try. It is made with crunchy jicama and cucumber, creamy avocado, and juicy tomatoes, tossed in a lime dressing, and garnished with peppermint and cilantro. It is a simple salad with a bold taste.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: jicama cucumber salad
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 164kcal

Equipment

  • 1 Large bowl

Ingredients

  • 1 medium jicama peeled and cubed
  • 1 medium cucumber chopped
  • 1 medium tomato chopped
  • 1 medium avocado peeled, pitted and cubed
  • 1 tablespoon cilantro leaves
  • 1 tablespoon Mint leaves
  • Edible flowers optional, for garnish

Salad Dressing

  • x2 teaspoons fresh lime juice
  • 1 clove garlic minced
  • 1 teaspoon pure maple syrup (optional)
  • Salt to taste

Instructions

  • In a large bowl add jicama, cucumber, tomato, and avocado. Set aside
  • Mix lime juice, garlic, maple syrup and salt in a small bowl. Toss mixture with the salad and serve immediately or cover and chill in the refrigerator.

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 680mg | Fiber: 12g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 2mg