Jicama and Watermelon Salad – use juicy watermelon and slightly sweet jicama to make a great summer side dish. Toss with a honey-lime vinaigrette.
Happy Mother’s Day this weekend to all the Mom’s out there! I don’t get to see my mom on Mother’s Day, but I do get to see her in a couple weeks, so that is good. Do you have plans for this weekend? Tomorrow my son and I are going to volunteer for the Homeless Gear Project in our city. Any plans we might have had for Sunday are probably on hold at this point. I just looked at the forecast and they are predicting snow. Seriously? It is May, almost the middle of May. Snow should not be in the forecast. 75 and sunny is what should be in the forecast. I am just crossing my fingers they are wrong.
Hopefully where you are, the weather is actually warming up and you are going to have a beautiful weekend. Part of your weekend should definitely include this watermelon salad. Watermelons have started showing up in my grocery store, and I have been taking full advantage. Watermelon has to be one of my favorite summer fruits. And I love that you can switch it up and enjoy it with new flavors in a salad. I made this salad earlier this week for my cooking club. It was our last meeting until the fall when school starts again. Everyone loved it, and it was so easy to make.
Most watermelon salads I have seen have cheese and often times onions involved. I wanted to go a slightly different route. I was introduced to jicama by Chef Peter from Certified Angus Beef, and I have been wanting to find a reason to use it ever since. This watermelon salad is the perfect use. Jicama is slightly sweet. It is kind of a cross between a potato and a pear. It has a very unique taste, and it pairs perfectly with the sweet and juicy watermelon. The honey-lime vinaigrette just brings it all together. I made the salad the day before, and then just tossed it with the dressing when I was ready to serve. Works great for parties or get togethers that you have coming up. You could even serve this with your Mother’s Day brunch this weekend!
- 4 cups watermelon, , cubed
- 2 cups jicama, , cut into thin slices
- 1/4 cup mint, , finely chopped
- 3 Tbls lime juice
- 2 Tbls olive oil
- 1 Tbls honey
- 1/4 tsp salt
- In a bowl whisk together lime juice, olive oil, honey and salt until well combined.
- Toss together watermelon, jicama and mint. Pour dressing over when ready to serve, stirring to coat.
Recipe adapted from Cooking Light
Serving Size8 Servings
Amount Per ServingCalories 105 Total Fat 4g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 78mg Carbohydrates 19g Net Carbohydrates 0g Fiber 2g Sugar 12g Sugar Alcohols 0g Protein 1g
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