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

Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

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Total:: 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

Courtesy of Food Network Magazine

My Private Notes

Name: Watermelon-Jicama Salad
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
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