Watermelon-Jicama Salad

By Yogadiva

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

Preparation

Step 1

Directions

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.

Photograph by David Malosh

Recipe courtesy of Marcela Valladolid for Food Network Magazine

CATEGORIES:

Watermelon

Salad

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