Spicy Grilled Watermelon, Jicama and Cucumber Salad

Name: Spicy Grilled Watermelon, Jicama and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 seedless watermelon, about 4 pounds (red or yellow); olive oil, for brushing the melon slices; 1 cup peeled and diced jicama; 1 cup thinly sliced cucumber; ½ cup finely diced red onion; 1 serrano chili, seeded and minced; 1 tablespoon roasted salted pepitas (hulled pumkin seeds); ½ cup chopped fresh cilantro; ¼ cup chopped of fresh mint; 4 ounces queso fresco, crumbled; 1 tablespoon olive oil; 1 tablespoon apple cider vinegar; 1 lime, juice and zest of; 1 teaspoon honey; ¼ teaspoon salt

Servings: persons

1 seedless watermelon, about 4 pounds (red or yellow)
olive oil, for brushing the melon slices
1 cup peeled and diced jicama
1 cup thinly sliced cucumber
½ cup finely diced red onion
1 serrano chili, seeded and minced
1 tablespoon roasted salted pepitas (hulled pumkin seeds)
½ cup chopped fresh cilantro
¼ cup chopped of fresh mint
4 ounces queso fresco, crumbled
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 lime, juice and zest of
1 teaspoon honey
¼ teaspoon salt

1
Preheat grill to high.
2
Slice watermelon in half.
3
Place flesh side down on a cutting board.
4
Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices.
5
Using a pastry brush, brush slices lightly all over with olive oil.
6
Grill for 3 minutes per side, or until black grill marks appear.
7
Cool slightly before cutting into cubes.
8
For the dressing, combine all ingredients in a small bowl and whisk.
9
Set aside.
10
For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl.
11
Add dressing and toss gently until well combined.
12
Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 seedless watermelon, about 4 pounds (red or yellow), olive oil, for brushing the melon slices, 1 cup peeled and diced jicama, 1 cup thinly sliced cucumber, and more.

Yes, Spicy Grilled Watermelon, Jicama and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!