Healthy Recipe, Watermelon-Jicama Salad
For a light but tasty summer side, the basil pairs perfectly with watermelon, and jalapeno gives it a spicy kick.
8 cups cubed watermelon (½-inch pieces)
1 cup cubed peeled jicama (½-inch pieces)
1 tablespoon lime zest
1 jalapeno pepper, stemmed, seeded, deveined and minced
1 tablespoon chopped fresh chives
1 tablespoon sliced scallion, white and pale green parts only
¼ cup roughly chopped fresh cilantro
¼ 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
½ cup crumbled Cotija cheese
- 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.
Makes 4 to 6 servings
From The Food Network