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Epicurious
Bon Appétit

Watermelon and Jicama Salad With Jalapeño and Lime

By Andy BaraghaniPhotography by Alex Lau
Image may contain Plant Food Dish Meal Produce and Platter
Alex Lau

This colorful watermelon and jicama salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Recipe information

  • Total Time

    15 minutes

  • Yield

    4 Servings

Ingredients

1 3-pound seedless watermelon, rind removed, cut into 2½x½-inch sticks
½ large jicama, peeled, cut into 2½x½-inch sticks
1 jalapeño or serrano chile, thinly sliced
1 scallion (white and pale-green parts only), thinly sliced on a diagonal
½ cup coarsely chopped cilantro
3 tablespoons fresh lime juice
Kosher salt

Preparation

  1. Gently toss watermelon, jicama, jalapeño, scallion, cilantro, and lime juice in a large bowl; season generously with salt.

Nutrition Per Serving

Calories (kcal) Fat (g) Saturated Fat (g) Cholesterol (mg) Carbohydrates (g) Dietary Fiber (g) Total Sugars (g) Protein (g) Sodium (mg)
TagsSaladWatermelonMelonFruitJicamaRoot VegetableVegetableJalapeñoChileLimeCitrusSerrano ChileSummerQuickEasyWeeknight MealsSideDairy FreeGluten FreeNut FreeRawVeganVegetarianHealthyishLunchDinnerBon Appétit
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