Refresh Yourself With This Jicama Cucumber Orange Salad: A Perfect Side Dish for Hot Days

Hotel Xcaret Mexico served a version of this Jicama-Cucumber salad during a recent stay, and my entire crew fell in love with it. I immediately had to recreate it. It makes the perfect snack or side salad for warmer days.

Ingredients

1) 1/2 pound jicama, peeled and cut into julienne strips

2) 1/2-1 cucumber, cut into julienne strips (If using English cucumber, simply adjust the ratio. You want a visual of 1:1 between jicama and cucumber.)

3) 3-4 Clementines for a pop of color and garnish, peeled and separated into wedges.

4) 1 tsp lemon juice

5) Salt & Pepper to taste

6) Dried parsley for garnish

Directions

1) After peeling, slicing, and wedging the above ingredients, add the jicama and cucumber to a bowl and combine gently so as not to break the strips.

2) Add the lemon juice, clementines, salt, and pepper, delicately mixing.

3) Plate and garnish with dried parsley.

4) Eat & be happy.

Options:

1) This goes great with last week’s chicken dish, too!

2) You can use mint or cilantro instead of parsley.

3) You can use lime instead of clementines. For that, reduce or eliminate the lemon juice, and just use the lime juice from the wedges.

Enjoy!