| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup fresh orange juice, plus 1 teaspoon zest
- 1/4 cup fresh lime juice, plus 1 teaspoon zest
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- Kosher salt
- 1 jicama, cut into matchstick pieces
- 4 cups watermelon in 2-inch chunks
- 1/3 cup roughly torn fresh mint leaves
Instructions
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
Nutrition Facts
| Calories | 162 calorie |
| Total Fat | 0.5 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 11 milligrams |
| Sodium | 10 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 9 grams |
| Protein | 3 grams |
| Sugar | 23 grams |
Reviews
I cut both the watermelon and jicama in smaller pieces, just to make it easier to eat. Love the dressing, and added some queso fresco when serving. Delicious! Great for a light supper!
Great flavors and the jicama really adds nice texture. But, don’t need all of the dressing. Too much water came out from the watermelon fairly quickly. Add dressing right before serving. Will definitely make this again with this in mind.
This made for an interesting contrast of flavors and worked well with my grilled steak, mushrooms, and potatoes. It doesn’t need much jicama and I would cut back on the pepper. Overall it was a nice side dish. As it sat, the dressing seemed to draw out the juices of the watermelon so no need to dress the watermelon until serving time, or maybe not use all the dressing.
I love watermelon!
Surprisingly refreshing. Especially for a watermelon that wasn’t as sweet as I’d like. Really enjoyed this salad, will make again.
After an extremely cold Chicago area winter and an absent Spring, I took this to a first cookout celebration. I wanted something summery and out of the ordinary. I could not find fresh mint within 20 miles, not even a nursery plant. Oh no, I forgot it was Kentucky Derby Day! It did not get a good reception. Most people never heard of Jicama. Some thought it was onions . I thought it tasted great. I will definitely make it again WITH the mint. I might even add fresh orange segments and seedless cucumber slices and, oh what the heck, a few thinly sliced red onions. It needs color so don’t leave out the mint.
Ok,here’s the verdict! I served this at our Labor Day week end party, the reaction from my guests was ” Oh my Gravy, this is the most refeshing and best salad I’ve EVER eaten” My brother could’nt get enough of it.He called me when he was on his way back to Louisiana and asked me for the recipe. I will be making this again!
Different, and yummy.
Amazing! Like sunshine and happiness mixed in a bowl. :
Very good flavors, but the portions are bizarre. When I bought a jicama at a local store, it was about 4 pounds – nearly as heavy as the watermelon! I’d suggest a ratio of about 3 parts watermelon to one part Jicama, because Jicama is not very tasty. Also, boost the mint slightly. Otherwise the salad is awesome.