Jicama, Tomato, and Cucumber Salad
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Jicama, Tomato, and Cucumber Salad

Submitted by: Barbara Dodson

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 6

A colorful salad to accompany any meal.


  • 1 c. tomatoes, cherry, fresh, organic
  • 1 onion, sweet, organic
  • 1 cucumber, fresh, organic
  • 1 sml. bell pepper, green, fresh, organic
  • 1 sml. jicama, fresh, organic
  • 1/2 c. parsley, fresh, organic
  • 1/2 c. basil, fresh, organic
  • 4 clove garlic, fresh, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tbs. vinegar, apple cider, organic, unfiltered, raw
  • sea salt, unrefined, & fresh ground pepper, organic to taste


Cut the cherry tomatoes in half (or leave whole - it's up to you!). Finely chop the onion. Slice the cucumber. Chop the green pepper. Peel and slice the jicama. Chop the parsley and basil. Mince the garlic.

Combine all vegetables in a bowl. Drizzle with olive oil and apple cider vinegar. Season with salt and pepper. Toss well to distribute dressing evenly. Chill well before serving (a couple of hours, if possible).