This is an amazing salad for summer. It comes together in a flash and everyone LOVES it…seriously, people are wary when you tell them it’s a cucumber apple salad, then they taste it and go back for seconds! To make it lower carb, you could easily sub the honey for a xylitol honey or even a few drops of stevia. You could also decrease the apple by 1 and increase the jicama.
Alright Dinner’s Done people…you asked for it, and here it is 🙂 Enjoy!
Cucumber Apple Jicama Salad
2 normal cucumbers (or 1 English)
2-3 large crunchy apples (Granny Smith, Gala, Fuji)
½ large jicama (approx. 1 lb)
1 medium sweet onion (yellow or red)
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Apple Cider Vinegar
1 ½ Tbsp Honey
2 Tbsp Dijon mustard (optional)
1 clove garlic
3 Tbsp fresh basil
2 Tbsp fresh Italian parsley
½ tsp sea salt
Make dressing by combining all ingredients in a food processor or blender until smooth.
Core and slice the apple thinly, leaving skin on for color and texture. (I use the slicing blade on the food processer) Pour a small amount of dressing over the apples and toss to coat so that they don’t brown while you prepare the remaining ingredients.
Peel cucumber and slice in half lengthwise to allow you to scoop out the seeds. Slice into thin half moons. (Again, I use the slicing blade, but have also had success with a mandolin or just a thin cut.)
Peel the jicama and slice it to the same thickness as the other ingredients. I like to use a matchstick cut, after slicing it thinly.
Slice onion super thin (slicing blade works like a charm).
Add all fruits and veggies to a bowl. Pour dressing over and mix well.
Tastes better after sitting for at least 4 hours, but even better overnight! Enjoy!