Creamy avocado, crunchy jicama, and cucumber combined with fresh lime and herbs make a deliciously simple salad that is sure to satisfy! This avocado jicama cucumber salad is so easy to make and makes the perfect summer side dish loaded with healthy fats and fiber. (gluten-free, dairy-free, vegan)
Avocado lovers, rejoice! You now have another delicious recipe to make with the creamy, delicious gems that might or might not be taking over your countertops. If you can even call it a recipe, that is. It only has 4 ingredients (not counting salt, pepper, and olive oil) and honestly, you don’t need a measuring cup. Grab a knife and let's get chopping, because this will be your go-to summer side dish!
Why You'll Love This Avocado Cucumber Jicama Salad
This salad, inspired by a side dish that used to be on the menu at The Rustic in uptown Dallas, is everything you want in the perfect summer side dish. The contrast of crunchy, fresh jicama and cucumber with creamy avocado is delightful, with just enough cilantro, salt and lime to keep things interesting. It's extremely easy to make on any given weeknight, but also a noteworthy side dish to bring to summer barbecues. It is also super nutritious, with healthy fat, prebiotic fiber, potassium, and antioxidants.
How To Cut A Jicama
To prep jicama, you'll want to peel off the tough brown skin. I use a sharp knife to cut the vegetable in half then go around the edges to remove the skin. You can also peel it with a very sturdy vegetable peeler. Once peeled, slice the white flesh into about half-inch sticks, then into cubes (for this recipe). Other recipes, like my jicama apple coleslaw, may call for matchsticks or shredding.
The Ingredients
- Jicama
- Cucumber - I like English or Persian cucumbers best.
- Avocado - Pick one that gives a little when gently squeezed, but isn't mushy.
- Cilantro
- Lime
- Olive oil - Use a good quality extra virgin olive oil.
- Salt & pepper
How To Make The Salad
- Dice the cucumber, peeled avocado, and jicama into roughly half-inch cubes. Finely chop the cilantro.
- Add the cucumber, avocado, jicama and cilantro to a bowl. Add a squeeze of lime.
- Drizzle everything lightly with olive oil and season with salt and pepper to taste. Give it a stir and serve!
Can It Be Made In Advance?
Since avocado starts to brown after it's been cut, this salad is best served pretty quickly after making it, within a couple of hours at the most. The jicama can be cut in advance without browning, but it will start to get slimy after a few days in the refrigerator.
Pair This Salad With:
- Beer Brined Spatchcock BBQ Chicken
- BBQ Ribs on the Charcoal Grill
- Grilled Flank Steak With Avocado Chimichurri
- Easy Margarita Chicken
- Healthy Jalapeño Chicken Burgers
Did you make this recipe? Please leave a star rating in the comments!
PrintAvocado Cucumber Jicama Salad
Creamy avocado, crunchy jicama, and cucumber combined with fresh lime and herbs make a deliciously simple salad that is sure to satisfy! This avocado jicama cucumber salad is so easy to make and makes the perfect summer side dish loaded with healthy fats and fiber. (gluten-free, dairy-free, vegan)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: side dish
- Method: no cook
- Cuisine: American
Ingredients
- 1 medium avocado
- ½ cup cucumber
- ½ cup jicama
- 1 heaping tablespoon cilantro
- 1 tbsp fresh lime juice
- Olive oil
- Coarse sea salt
- Freshly cracked black pepper
Instructions
- Use a sharp knife to peel the skin from the jicama and dice into ½ inch pieces.
- Dice cucumber into 1//2 inch pieces.
- Peel and pit avocado and dice into ¼ to ½ inch pieces.
- Finely chop cilantro.
- Add avocado, cucumber, jicama, and cilantro to a large bowl. Add lime juice and stir gently.
- Drizzle lightly with olive oil and sprinkle with salt and pepper to taste just before serving.
Notes
- This dish is best made just before serving to prevent the avocado from browning.
- You can try adding other fresh herbs, such as parsley or mint. Or add finely diced jalapeño or serrano for some heat.
Keywords: avocado cucumber jicama salad, cucumber jicama salad with avocado
This post was originally published May 2106 and has been updated.
Suzy says
What a lovely salad! So pretty and fresh. I think jicama is criminally underrated in the U.S., so I'm always thrilled to find another recipe putting it to use. I served this salad with seared pork chops topped with a mango-jalapeno salsa and it was the perfect accompaniment. Thanks much!
★★★★★
Kaleigh says
That sounds like a lovely pairing! Thanks for the positive review, Suzy!
Danielle says
Such a nice light summery salad! I added cumin and some chipotle powder. I think it might nice with chick pes as well Thanks for the recipe!
★★★★★
Kaleigh says
So glad you like it! It's one of our summer favorites too.
Chris says
Yummy and so easy. Sometimes I skip the jicama and add more cucumber.
★★★★★
Ashton Marshall says
We love this salad! Added Serrano pepper for extra kick!
★★★★★
Sylvia Rolon says
Delicious and refreshing! I added Minced jalapeños for a little kick.
★★★★★
Kaleigh says
So glad you liked it! Thanks for sharing your tip!
Leah says
I'm making this recipe and I love all the ingredients accept cilantro ( I love Mexican food and have tried really hard to acquire a taste for it but I can't though I can stand a small amount in Pico). Would it be okay to leave it out or substitute it?
Kaleigh says
Hi Leah,
I think you could leave it out and be just fine. Some fresh mint might be nice if you like that!
Lisa says
I didn't care for cilantro for the longest time. I tried culantro, and long flat leaf variation of cilantro. I found culantro to be a little bit milder. You might be able to find culantro in Farmer's market and some grocery stores.
John says
I love the Rustic's avacado salad get it every time, but there is another fresh herb that they have in the salad besides cilantro that I just can't seem to figure out.
Kaleigh says
I haven't been back in years. I'll have to go next time I'm in Dallas and see if I can figure it out!
Dora says
OMG - this salad is delicious - easy to make and an excellent side dish - love it!!!
Kaleigh says
Hi Dora, I'm so glad you enjoyed it!
Carla Brown says
Thank you. We made the jicima avocado and cucumber salad, but without the lime: instead I also cut in pineapple.
Kaleigh says
The pineapple sounds great! Thanks for stopping by!
shawsimpleswaps says
Such a beautiful recipe, and right in time for Memorial Day! I love it!
Kaleigh says
Thanks, Liz!
Strength and Sunshine says
Such a perfect texture combo with the creamy avo and crunchy jicama! Love!
Kaleigh says
Agree! Thanks, Rebecca!