Jicama And Watermelon Salad Food

WATERMELON-JICAMA SALAD

Steps:

• 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.

JICAMA SALAD

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA AND WATERMELON SALAD

Steps:

• 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.

WATERMELON JICAMA SALAD

Steps:

• Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt.

JíCAMA-MELON SALAD

Steps:

• In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

WATERMELON, CUCUMBER, AND JíCAMA SALAD

Steps:

• Toss together all ingredients in a serving bowl. Serve immediately.