A trip to Jungle Jim’s in Fairfield, Ohio (just outside of Cincinnati) is what led me to jicama. Pinterest is what led me to this salad. A few minor changes from this recipe post, my watermelon jicama salad combines sweet, citrusy and salty flavors – all good in my book.
First, you have to start with watermelon. I used an entire baby watermelon. Add your thinly sliced jicama to your melon in a big enough bowl to allow you to mix the finished salad thoroughly. Just a note – when slicing jicama, you’re better off using a knife. Its thick skin isn’t easily cut using a potato peeler.
Add feta cheese, almonds (or a crunchy nut of your choice), the dressing and a bit of basil, and you’re done!
Watermelon Jicama Salad
Adapted from Taste Love & Nourish
For the salad:
- One baby watermelon (about four cups), cubed
- Half of a jicama (about a cup), thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/3 cup of almonds, sliced (or your choice of a crunch – pepitas, pine nuts, etc.)
- dash of salt
- basil, for garnish
For the dressing:
- 4 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons olive oil
Whisk dressing ingredients together, set aside to allow flavors to meld.
Combine cubed watermelon, sliced jicama, feta cheese and almonds in a large bowl. Add a dash of salt and the dressing. Portion onto plates and garnish with basil. Enjoy!