Summer Cucumber Jicama Salad - cooking recipe

Ingredients

1 large cucumber
1/4 jicama, peeled and cut into matchsticks
1 lemon, zested
1/2 lemon, juiced
12 ounces white cherry tomatoes, quartered

Preparation

Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.