Total Time
Prep 15 mins
Cook 0 mins

I found this easy, tasty recipe in a Chicago Sun-Times article on Passover recipes. You don't have to be Jewish to enjoy this one! This salad goes very well with grilled chicken or served on lettuce leaves for a light lunch.

Ingredients Nutrition


  1. Peel cucumber, if desired, and cut into a small dice.
  2. Mix cucumber with tomatoes, onion, jicama and parsley.
  3. Add oil, lemon juice and salt and pepper to taste.
  4. Serve cold or at room temperature.
  5. *note,cut the vegetables no larger than 1/2 inch dice.
  6. If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.
Most Helpful

I made this and served it the other night during Passover - the adults gave it a five star and the kids gave it a three (which is actually high for kids to give ANY salad). I added extra lemon juice, a little salt and I served the chopped red onion and parsley on the side (so the kids would eat it). Very fresh and crunchy!

Vegetarian Linda April 10, 2004