Strawberry Jicama Cucumber Salad

Strawberry Jicama Cucumber Salad

A refreshing citrus picnic salad with a mixture of strawberries, jicama, cucumber, jalapeno, and cilantro topped with a light dressing of lime juice, no-calorie sweetener, olive oil, and poppy seeds.

Nutrition Facts

Strawberry Jicama Cucumber Salad


130 Per Serving


3g Per Serving


11g Per Serving

Cost Per ServingCost Per Serving

Calories 130
Total Fat 4 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 10 mg
Total Carbohydrate 24 g
Dietary Fiber 11 g
Sugars 8 g
Protein 3 g

Dietary Exchanges
1/2 fat, 1/2 fruit, 1 starch


Servings  4  

  • 2 cups strawberries (washed, hulled, chopped)
  • 1 jicama (peeled, chopped)
  • 1 medium cucumber (peeled, chopped)
  • 1 small jalapeño, seeded, finely chopped (note: for more spice, leave the seeds and white membrane intact. For less spice, omit)
  • 1 Tbsp. cilantro (finely chopped)
  • 2 Tbsp. lime juice (fresh, or, from jar)
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. no-calorie sweetener (granulated, 1 1/2 packets)
  • 1 tsp. poppy seeds


Tip: Click on step to mark as complete.

  1. In a medium bowl, combine strawberries, jicama, cucumber, jalapeno, and cilantro. Toss lightly.
  2. In a small bowl, whisk together lime juice, olive oil and no-calorie sweetener.
  3. Add lime juice mixture to strawberry mixture and toss lightly.
  4. Sprinkle with poppy seeds.

Tip: Serve chilled as a salad or paired with grilled chicken or pork.

Sodium-Smart Recipes

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations. 

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