• Common name: Cucumber
  • Type: Vegetable
  • CHamoru: Kamba

Flavor Profile: clean, fresh, slightly sweet

Best used as: fresh, pickled


Avocado, Jicama, and Cucumber Salad

(a Lively Table recipe adapted for Guam’s local produce)


1 avocado, peeled and cubed
½ cup cucumber, cubed
½ cup of jicama, peeled and cubed
1 tbsp green onions
1 tbsp calamansi juice
Olive oil, sea salt, freshly cracked black pepper.


  1. Add avocado, cucumber, jicama, and green onions to a large bowl. Add calmansi juice
    and stir gently.
  2. Drizzle lightly with olive oil and sprinkle with salt and pepper to taste just before serving.


Tropical Cucumber Salad

adapted from this recipe from


  • 3-5 teaspoons fish sauce
  • 1 teaspoon freshly grated local lemon zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • ¼ teaspoon crushed red pepper
  • 1 medium cucumber, cut into 3/4-inch dice
  • 1 avocado, cut into 3/4-inch dice 
  • 1 mango, cut into 3/4-inch dice
  • ¼ cup chopped fresh cilantro


  • Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.


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