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Jicama and Cucumber Salad with Tangy Lime Dressing
Experience a burst of freshness with this revitalizing Jicama and Cucumber Salad. Crisp jicama and cucumber unite with a vibrant red bell pepper and aromatic cilantro, all tossed in a zesty lime dressing with a hint of sweetness from honey. This dish is a perfect side for a summer BBQ or a refreshing snack on a hot day. Originating from Mexico, jicama adds a delightful crunch to any salad. It's a fantastic way to introduce a new vegetable to your diet in a delicious and enjoyable manner.
Ingredients
- Black pepper
- 1/2 teaspoon, freshly ground
- Salt
- 1/2 teaspoon
- Honey
- 2 tablespoons
- Lime juice
- 1/4 cup, freshly squeezed
- Fresh cilantro
- 1/2 cup, chopped
- Red bell pepper
- 1 medium, diced
- Cucumber
- 1 large, peeled and chopped
- Jicama
- 1 medium, peeled and chopped
Instructions
- Begin by preparing the vegetables: peel and chop the cucumber, dice the red bell pepper, chop the jicama into bite-sized pieces, and finely chop the cilantro.
- In a large bowl, combine the chopped jicama, cucumber, red bell pepper, and cilantro.
- To prepare the dressing, in a separate small bowl, whisk together the freshly squeezed lime juice, honey, salt, and freshly ground black pepper until well combined.
- Pour the tangy lime dressing over the vegetable mixture in the large bowl.
- Toss the salad gently to ensure all the ingredients are evenly coated in the dressing.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is crucial as it allows the jicama to soak up the dressing and become even more flavorful.
- Serve the salad chilled. Enjoy as a refreshing side dish or a nutritious snack!
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Chill Time: 30 minutes Calories: 100 Fat: 0g Carbs: 25g Protein: 2g Sodium: 300mg Sugar: 14g
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