WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
WATERMELON-JICAMA SALAD
"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
- In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
- Serve immediately or cover and refrigerate up to 2 hours.
JICAMA AND WATERMELON SALAD
Steps:
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
SPICY GRILLED WATERMELON, JICAMA AND CUCUMBER SALAD
By Susan Russo, a food journalist and blogger (Food Blogga). She recommends it with grilled steak, but I make it with grilled fish. She writes, "If you're making this salad ahead, hold off on adding the dressing and cheese until you're ready to serve." The char adds a smoky taste to the watermelon but does soften it a bit; if you're skeptical about grilling it this combination of flavors works so well together you can just use ungrilled melon.
Provided by zeldaz51
Categories Fruit
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill to high. Slice watermelon in half. Place flesh side down on a cutting board. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. Using a pastry brush, brush slices lightly all over with olive oil. Grill for 3 minutes per side, or until black grill marks appear. Cool slightly before cutting into cubes.
- For the dressing, combine all ingredients in a small bowl and whisk. Set aside.
- For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl. Add dressing and toss gently until well combined. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.
Nutrition Facts : Calories 416.5, Fat 6.2, SaturatedFat 0.9, Sodium 162.7, Carbohydrate 94.2, Fiber 7.2, Sugar 73.6, Protein 8.4
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