Project Description

Summer Tomato Salad with Jicama and Avocado


  • 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups) 
  • 1 1/2 cups sliced English cucumbers 
  • 1/2 cup thinly sliced red onion, rinsed under cold water 
  • 1/2 cup matchstick-cut jicama 
  • 1/3 cup thinly sliced radishes 
  • 1 medium avocado, cut crosswise into 1/3-inch-thick slices 
  • 1/4 cup extra-virgin olive oil 
  • 3 tablespoons fresh lime juice 
  • 1 1/2 teaspoons kosher salt 
  • 1/4 cup loosely packed fresh cilantro leaves 
  • Flaky sea salt, for finishing


  1. Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt.

    TIP: Shop for jicama roots that are dry and firm to the touch.

Recipe courtesy of Food and Wine