Watermelon Jicama 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.

WATERMELON, CUCUMBER, AND JíCAMA SALAD

Steps:

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

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.

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:

• 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.