Recipe courtesy Hans Rueffert
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Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt.
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By gcastillo268
on February 05, 2012
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This is a very refresging salad gooor any time of season its better during the summer when its hot outside everyone should try it
By stormygirl_359082
Seattle, WA
on June 30, 2005
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This is certainly easy and quick. It was good but I wouldn't go out of my way to make it. If I have leftover watermelon I would grab a jicama and do it though.
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