Name: Watermelon-Jicama Salad
Yield: 4 servings
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 chopped fresh chives; 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

Servings: 4 persons

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 chopped fresh chives
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

1
Combine the watermelon and jicama in a large bowl.
2
Add the lime zest.
3
Stir in the jalapeno, chives, scallion, cilantro and basil.
4
Mix well.
5
In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended.
6
Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture.
7
Toss in the Cotija cheese.
8
Check the seasoning and add more salt and pepper if needed.
9
Serve immediately or cover and refrigerate up to 2 hours.
10
Photograph by David Malosh

No nutritional information available.

No additional tips available.

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

Watermelon-Jicama Salad

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