“Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick.”
| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 172 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 602 mg |
Reviews
This salad is delicious. I don’t care for jicama alone, but it soaks up the flavor so well and adds a wonderful crunch so it’s a must. The only thing I changed was swapping feta for the cotija – I didn’t want to go to the store. Wasn’t sure my husband would appreciate this but he loved it – I will be making this salad all summer long!