Watermelon-Jicama Salad

For a light but tasty summer side, the basil pairs perfectly with watermelon, and jalapeño gives it a spicy kick.

Ingredients

• 8 cups cubed watermelon (1/2-inch pieces)
• 1 cup cubed peeled jicama (1/2-inch pieces)
• 1 tablespoon lime zest
• 1 jalapeno pepper, stemmed, seeded, deveined and minced
• 1 tablespoon sliced scallion, white and pale green parts only
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup crumbled Cotija cheese

Directions

1. Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
2. 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.
3. Serve immediately or cover and refrigerate up to 2 hours.

Makes 4-6 servings

From The Food Network