in the kitchen

in the kitchen

Saturday, July 27, 2013

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.

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