Watermelon-Jicama Salad

"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."

Total Time:
25 min
Prep:
25 min

Yield:
4 to 6 servings
Level:
Easy

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
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.

  • Photograph by David Malosh


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