Jicama and Cucumber Salad

Combining cucumbers and fresh sage from my garden with crunchy jicama produced this delightful salad. It really hit the spot--the refreshing spot--we were in need of on the latest 100 plus degree day. Wow! Heat wave summer for sure.

Jicama and Cucumber Salad
3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.

Hints: Peel the jicama, slice it 1/2 inch thick then cut the slices up. I like the cucumbers peeled but you could leave the skins on. A zester and a lime squeezer are both real time savers. Use whatever fresh herb you have available, I chose sage but thyme, oregano, rosemary or mint would be good as well. And lemon verses lime is a viable argument.

I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.