Jicama Melon Cucumber And Tomato Salad Food

JíCAMA-MELON SALAD

Jícama-Melon Salad image

Provided by Tom Gilliland

Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

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.

JICAMA AND WATERMELON SALAD

Jicama and Watermelon Salad image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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.

MELON, CUCUMBER AND TOMATO SALAD

Melon, Cucumber and Tomato Salad image

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 European cucumber, peeled if desired and cut in medium dice
Salt to taste
1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
2 to 3 tablespoons Champagne vinegar or sherry vinegar
1 tablespoon fresh lime juice
1 teaspoon mild honey, like clover, or agave nectar
4 tablespoons grapeseed oil, rice bran oil or canola oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
Fresh watercress for garnish (optional)

Steps:

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams

JICAMA SALAD WITH CUCUMBER AND LIME

Jicama Salad With Cucumber and Lime image

This recipe is a nice change from the typical green salad. A great salad for summer cookouts. Goes very well with spicy grilled beef dishes. The cook time is the standing time. This is a Whole Foods recipe that called for chili powder and I used this with ground chiptole powder.

Provided by PaulaG

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium jicama, peeled and chopped into 1/2 inch cubes (Approximately 2 cups.)
1 medium cucumber, peeled and seeded, chopped into 1/2 inch cubes (Approximately 1 1/2 cups.)
1 small lime, juice and zest
1/2-1 teaspoon sea salt (to taste)
1/8 teaspoon dried chipotle powder or 1/8 teaspoon chili powder
1 dash cayenne pepper

Steps:

In a medium size bowl, mix all the ingredients together.
Allow to stand at room temperature for 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 79.2, Fat 0.3, SaturatedFat 0.1, Sodium 300.5, Carbohydrate 19.1, Fiber 9, Sugar 4.5, Protein 1.8

WATERMELON, CUCUMBER, AND JíCAMA SALAD

Watermelon, Cucumber, and Jícama Salad image

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Lime Watermelon Mint Basil Cucumber Summer Vegan Raw Jícama Cilantro Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind discarded)
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt

Steps:

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

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