Salads
Cucumber Jicama salad with pickled onion
This is a super easy summer side salad that looks as good as it tastes especially when you can get the fresh vegetables. This recipe can be made with or without jicama but it does add a lot to the dish. The pickled onion can be used in many different ways (so make enough to store in the refrigerator
Serves 4 Prep 15 min Total 30 min
Ingredients
Scale:
- 2 cups cherry tomatoes halved (love the multi tomatoes here)
- 1 teaspoon salt
- 1 large or 2 small cucumbers
- 1 cup diced jicama juice or 1 lemon
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1/4c thinly sliced red onion
- Garnish:
- with parsley In a serving bowl, combine the tomatoes, cucumber, and jicama
- Add salt Add the lemon and olive oil
- Add the red onion Sprinkle with pepper.
- Quick-Pickled Onions :
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 Tbsp. sugar
- 1 1/2 tsp. kosher salt
- 5 peppercorns
- 1 red onion, thinly sliced
Directions
- 1
Whisk first 5 ingredients in a small sauce pan stir until sugar and salt dissolve simmer for 3-4 minutes.
- 2
Let cool.
- 3
Place onion in a jar and pour vinegar mixture over.
- 4
Refrigerate for 1 hour.
