Avocado Jicama Cucumber Salad

Crunchy and creamy with a hint of spice, this hydrating Avocado Jicama Cucumber Salad with lime, cilantro and a pinch chiles will take the edge off Summertime heat. Make ahead for ultimate convenience. This recipe is vegan and gluten free.

📝 Ingredients

• 2 C Cucumber (about two medium, 220g)
• 2 C Jicama (about 1/4 of a small jicama, 190g)
• Fist-full of Cilantro (chopped* (see note))
• 2 Tbs Fresh Lime Juice
• 1/8 tsp Sea Salt
• 1/8 tsp Smoky Paprika
• 1/8 tsp Chili Powder
• 2 Avocados

👨‍🍳 Instructions

1. 1To prep the cucumber, leave the skin on if using an organic cucumber, otherwise peel the skin and discard. Slice the cucumber lengthwise, down the middle and scrape out the seeds (save these seeds and juice for a smoothie). Julienne the cucumber using a julienne cutter such as a mandoline or Julienne peeler. Place the veggies in a large mixing bowl. Peel the jicama with a large knife and julienne the Jicama. Alternatively, cut the cucumber and jicama into small cubes. Place into the bowl with the cucumbers.
2. 2Mix the cucumber, jicama, cilantro, lime juice, salt, paprika and chili powder together. Chill for at least 30 minutes before serving. Just prior to serving, slice one avocado into bite size pieces and gently toss in the salad. Use the second avocado for garnish, slicing the avocado into long thin pieces or add more bite size pieces, if desired. Garnish with more cilantro.
3. 3Store for up to two days in a covered container in the refrigerator.