Watermelon-Jicama Salad
Watermelon-Jicama Salad
Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick. Dovetailing Tip: Reserve 2 cups of cubed watermelon for Chicken-watermelon Tacos on day 3.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 90
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 90
8 cups cubed watermelons (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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
