Alex Lau
This colorful watermelon and jicama salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
1 3-pound seedless watermelon, rind removed, cut into 2½x½-inch sticks
½ large jicama, peeled, cut into 2½x½-inch sticks
1 jalapeño or serrano chile, thinly sliced
1 scallion (white and pale-green parts only), thinly sliced on a diagonal
½ cup coarsely chopped cilantro
3 tablespoons fresh lime juice
Kosher salt
Preparation
Gently toss watermelon, jicama, jalapeño, scallion, cilantro, and lime juice in a large bowl; season generously with salt.
Nutrition Per Serving
Calories (kcal) Fat (g) Saturated Fat (g) Cholesterol (mg) Carbohydrates (g) Dietary Fiber (g) Total Sugars (g) Protein (g) Sodium (mg)
