Recipe: Mexican Watermelon Salad

Mexican watermelon salad – this bright and fresh dish is sure to spice up any table! Eat it for breakfast, for dinner, or even for lunch the next day. You won’t be disapointed with this refreshing salad. Okay, let’s get cooking!

Also, one thing to note, I haven’t leared how to pick out the perfect jicama yet, so please share your tips below. Cooking Light has some great tips and tricks on how to cook with jicama – check them out if you like this dish, since then you can use jicama more often!

Ingredients

• 4 cups of cubed watermelon
• 2 cups of sliced (matchsticks) jicma
• 1 cup of sliced cucumber
• 1/3 a cup of chopped cilantro
• 1 finely diced jalapeño
• 1/2 a cup of crumbled feta
• 3 tablespoons of lime juice
• 1 tablespoon of grapeseed oil
• dashes of chili powder
• salt and pepper to taste

First, cube up the watermelon and cut the jicima into matchstick pieces. Don’t forget to wash the outside of your fruit before starting to cut. Keeping things clean is key! Once those two are cut, set aside in a larbe bowl.

Then, deseed the cucumber and cut into quaters and then thin slices. Chop the cilantro, jalapeño, and crumble the feta.

Gently add to the watermelon and jicima bowl. Then, in a jar make the dressing with the lime juice, oil, chilli powder and salt and pepper. Shake until well mixed. Add to the salad in the large bowl, and then transfer the whole salad (gently, since the watermelon can be fragile) to a bright white serving dish.

Eat up and enjoy! Doesn’t the dish look so fresh and tasty!

Well, there you have it – one Mexican watermelon salad – such a great brunch item. I bet it’s also great with BBQ chicken, smoked fish, or black bean burgers.

Thanks so much for stopping by and I’ll see you again soon!