Watermelon Jicama Salad Food

WATERMELON-JICAMA SALAD

Watermelon-Jicama Salad image

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

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

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

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.

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.

WATERMELON JICAMA SALAD

Watermelon Jicama Salad image

Provided by Hans Rueffert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds watermelon
1 pound jicama
1 bunch fresh cilantro leaves, chopped
2 limes, juiced
1 teaspoon cayenne pepper
Sea salt

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.

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.

WATERMELON JICAMA SALAD

Watermelon Jicama Salad image

I saw a different recipe for this salad on a Bobby Flay Food Network show and it got me thinking. I combined watermelon and jicama with my basic recipe for pineapple salsa (recipe #132536), made a couple of additional changes and came up with this recipe. Since this recipe is an invention on my part, all ingredients are, of course, variable according to your own personal taste. Cooking time is chilling time. We think this a winner and hope you like it, too!

Provided by Kendra

Categories Melons

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups watermelon, seedless and coarsly chopped
2 cups jicama, coarsly chopped
1/2 cup red onion, diced
2 jalapeno peppers, seeded and minced
3 tablespoons lime juice
1 tablespoon cilantro, minced
1 tablespoon honey
1 teaspoon garlic salt
1 teaspoon olive oil (I use extra-virgin)
1/4 teaspoon pepper sauce (We like Cholula)

Steps:

Combine melon, jicama, onion and jalapenos in a bowl and set aside.
In a separate cup, combine remaining ingredients and mix thoroughly with a whisk.
Pour dressing over salad ingredients and refrigerate. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 59.3, Fat 0.9, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 13.1, Fiber 2.8, Sugar 7.7, Protein 0.9

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