Creamy avocado, crunchy jicama, and cucumber combine to 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 how yet 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 let’s be real, you don’t need a measuring cup when it comes to avocados because the more the merrier, right? I mean honestly, the other stuff is just in there so that this dish is not called ‘Avocado Cubes.’
In all seriousness, you are going to want to have this Avocado Jicama Cucumber Salad on repeat because it is full of gorgeous, heart-healthy avocado cubes, crunchy jicama, and cucumber bites, and just enough salt and lime to keep things interesting. Plus it’s extremely easy to make. It’s the perfect combination for a noteworthy side dish to bring to any summer barbecue!
I first stumbled across this Avocado Jicama Cucumber Salad when my husband and I were having dinner and watching one of our favorite Texas country artists play at The Rustic, a ‘country’ restaurant in the heart of uptown Dallas. I say ‘country’ because the only thing rustic about The Rustic is its home-style(ish) type of food and décor, both of which are still more on the uptown side things than they probably care to admit, though they’re as rustic as many uptowners are willing to patronize.
But nonetheless, they have delicious food, and when I saw the avocado salad on the menu, I knew I had to have it! It did not disappoint, leading me to make a recreation for all of you! Because I would never keep such a glorious dish from y’all! That would just be rude.
So load up on avocados, make this Avocado Jicama Cucumber Salad, and enjoy the fruits of your not-labor because you are in for the best salad of your life!
If you made this recipe, please leave a star rating in the comments!
PrintAvocado, Jicama and Cucumber Salad
Creamy avocado, crunchy jicama, and cucumber combine to 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
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: side dish
- Cuisine: American
Ingredients
- 1 medium avocado, peeled and cubed
- 1/2 cup cucumber, cubed
- 1/2 cup jicama, peeled and cubed
- 1 heaping tbsp cilantro, finely chopped
- 1 tbsp fresh lime juice
- Olive oil
- Coarse sea salt
- Freshly cracked black pepper
Instructions
- 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.
Keywords: avocado cucumber salad, cucumber jicama salad
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?
Hi Leah,
I think you could leave it out and be just fine. Some fresh mint might be nice if you like that!
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.
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!
OMG – this salad is delicious – easy to make and an excellent side dish – love it!!!
Hi Dora, I’m so glad you enjoyed it!
Thank you. We made the jicima avocado and cucumber salad, but without the lime: instead I also cut in pineapple.
The pineapple sounds great! Thanks for stopping by!
Such a beautiful recipe, and right in time for Memorial Day! I love it!
Thanks, Liz!
Such a perfect texture combo with the creamy avo and crunchy jicama! Love!
Agree! Thanks, Rebecca!