Summer Tomato Salad with Jicama and Avocado

Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.


    • 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


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.