Summer Chopped Salad

Name: Summer Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 3 tbsps Tahini; 1 Lemon (small, juiced); 1/2 tsp Garlic Powder; 1 tbsp Maple Syrup; 2 tbsps Avocado Oil; 1/4 tsp Sea Salt; 1/8 tsp Red Pepper Flakes; 1 tbsp Water; 1 Tomato (large, diced); 1/2 Cucumber (large, diced); 1 cup Jicama (diced); 3 tbsps Parsley (finely chopped)

Dairy-free • Gluten-free • Vegan

Summer Chopped Salad

Anti-inflammatory, refreshing, and full of crunch—perfect for hot days or quick lunches!

If you’re looking for a no-fuss, hydrating salad that brings both flavor and function to your plate, this Summer Chopped Salad is it. It’s the kind of dish that comes together in under 10 minutes and disappears even faster. What makes it extra special? The jicama.

This root veggie might not be on your regular rotation yet, but once you try it in this salad, that’s about to change. Jicama (pronounced HEE-kah-ma) is naturally sweet, crisp like an apple, and loaded with prebiotic fiber—a dream ingredient for gut health and inflammation support.

Tossed in a creamy tahini dressing with a lemony kick and a little zip from red pepper flakes, this salad is bright, crunchy, and nourishing all at once.

Why This Recipe is Healthy ✅

✅ Jicama is a gut health superstar – It’s packed with inulin, a prebiotic fiber that feeds the good bacteria in your digestive system. Plus, it’s hydrating and low in calories, making it perfect for warm weather.
✅ Tahini adds creaminess without dairy – Rich in calcium and healthy fats, tahini keeps the dressing silky while adding depth of flavor.
✅ Cucumber and tomato = hydration heroes – Both are high in water and essential vitamins, giving this salad a cooling, refreshing quality.
✅ Parsley brings detoxifying benefits – This underrated herb supports kidney health and adds a pop of color and flavor.
✅ No added sugars or dairy – Sweetened naturally with a touch of maple syrup and powered by anti-inflammatory ingredients.

Make It a Meal

Turn this simple salad into a satisfying lunch by tossing in:

Cooked quinoa or lentils
Grilled shrimp or chicken
A handful of leafy greens or arugula

Final Tip

Never used jicama before? Look for it near the root vegetables in your grocery store. Once peeled, it stores well in the fridge and holds its crunch even after dressing—making it great for make-ahead meals.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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