Jicama And Watermelon Salad Recipes
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
WATERMELON-JICAMA SALAD
"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
JICAMA AND WATERMELON SALAD
Steps:
- Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers.
WATERMELON JICAMA SALAD
Provided by Hans Rueffert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt.
SPICY GRILLED WATERMELON, JICAMA AND CUCUMBER SALAD
By Susan Russo, a food journalist and blogger (Food Blogga). She recommends it with grilled steak, but I make it with grilled fish. She writes, "If you're making this salad ahead, hold off on adding the dressing and cheese until you're ready to serve." The char adds a smoky taste to the watermelon but does soften it a bit; if you're skeptical about grilling it this combination of flavors works so well together you can just use ungrilled melon.
Provided by zeldaz51
Categories Fruit
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill to high. Slice watermelon in half. Place flesh side down on a cutting board. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. Using a pastry brush, brush slices lightly all over with olive oil. Grill for 3 minutes per side, or until black grill marks appear. Cool slightly before cutting into cubes.
- For the dressing, combine all ingredients in a small bowl and whisk. Set aside.
- For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl. Add dressing and toss gently until well combined. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.
Nutrition Facts : Calories 416.5, Fat 6.2, SaturatedFat 0.9, Sodium 162.7, Carbohydrate 94.2, Fiber 7.2, Sugar 73.6, Protein 8.4
WATERMELON JICAMA SALAD
I saw a different recipe for this salad on a Bobby Flay Food Network show and it got me thinking. I combined watermelon and jicama with my basic recipe for pineapple salsa (recipe #132536), made a couple of additional changes and came up with this recipe. Since this recipe is an invention on my part, all ingredients are, of course, variable according to your own personal taste. Cooking time is chilling time. We think this a winner and hope you like it, too!
Provided by Kendra
Categories Melons
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine melon, jicama, onion and jalapenos in a bowl and set aside.
- In a separate cup, combine remaining ingredients and mix thoroughly with a whisk.
- Pour dressing over salad ingredients and refrigerate. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 59.3, Fat 0.9, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 13.1, Fiber 2.8, Sugar 7.7, Protein 0.9
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