Watermelon-Jicama Salad

"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."
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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
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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. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
  2. 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.
  3. Serve immediately or cover and refrigerate up to 2 hours.