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

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