Recipe courtesy of McCall Catering

Jicama and Watermelon Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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2 heads butter lettuce

2 oranges, peeled, segmented

1 piece jicama, peeled, cut into matchstick size pieces

1 wedge red seedless watermelon, peeled, cut into batons

12 nicoise olives, pitted, halved

2 teaspoons crumbled feta cheese

1/4 cup dried cranberries

1/4 cup citrus-cumin vinaigrette

1/4 cup toasted sunflower seeds

Small handful edible flowers


Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers.

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