Watermelon and Jicama Salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4 - 6

This refreshing salad is a great idea for a light summer appetizer. The crisp, juicy texture of watermelon and jicama pairs beautifully together, and their contrasting flavors add a touch of exoticism to the appetizer. Additional ingredients include spicy jalapeño, green onions, and aromatic cilantro and basil. Everything is dressed with a mixture of lemon and lime juices and olive oil, topped with crumbled Mexican cotija cheese, and served immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups watermelon, diced (1 cm each)
1 cup peeled and diced jicama (1 cm each)
1 tbsp. l. lime zest
1 jalapeno, seeds, stem and membranes removed, finely chopped
1 tbsp chopped fresh chives
1 tbsp chopped green onions, white and light green parts only
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced fresh basil
2 tablespoons freshly squeezed lime juice
1 tbsp. freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
0.5 cup crumbled cotija cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, jicama, jalapeno pepper, lime juice, Cotija cheese, basil

Cooking the dish according to the recipe:

Combine the watermelon and jicama in a large bowl. Add the lime zest. Add the jalapeño, green onions, chives, cilantro, and basil. Mix well.
In a separate small bowl, whisk together the lime juice, lemon juice, and olive oil until smooth. Season with salt and pepper to taste and drizzle the dressing over the salad. Stir in the Cotija cheese. Taste and adjust the seasoning with salt if needed.