Summer tomato salad with jicama and avocado

Enjoy the vibrant flavors of summer with this refreshing tomato salad enhanced with crisp jicama and creamy avocado. Perfect for a light and flavorful dish.

Ingredients:

• 450g 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

Instructions:

1. Place tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a platter. Combine olive oil, lime juice, and kosher salt in a bowl; pour the mixture over the vegetables. Add cilantro leaves on top and season with flaky sea salt according to your preference.

Summary:

• Calories: 970 kcal
• Fat: 85 g
• Protein: 11 g
• Carbs: 57 g
• Potassium: 2627 mg
• Magnesium: 151 mg