Watermelon-Jicama Salad
"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 to 6 servings
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.
