Watermelon Salad

I will never forget a watermelon salad I had a few years ago.  Sweet, crunchy, tart, and just outstanding.  I saw a very ripe watermelon and decided it was time to try to recreate the salad that I still remember.  I do remember the crunch was from jicama.  When looking for jicama in the produce section it is a round and bulbous root vegetable that grows on vines.  It is grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia. The texture is close to an apple; it is crisp, white, and has solid flesh. Wash them just as you would a potato, slice off the top and bottom and peel.  It is very good cold, however, it can also be cooked. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice.

watermelon salad

Watermelon Salad
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Ingredients
  1. Cubed ripe watermelon
  2. Jicama, thinly sliced or cubed
  3. Feta cheese
  4. Toasted almonds
  5. Salad greens
  6. Lemon Vinaigrette
  7. Fresh mint, for garnish
Instructions
  1. For each salad
  2. Salad greens of your choice
  3. 6-8 cubes of watermelon
  4. 1/3 cup sliced or diced jicama
  5. 1 tablespoon feta cheese, crumbled
  6. 1 tablespoon lemon vinaigrette
  7. Dusting of toasted almonds
  8. Garnish with fresh mint
Notes
  1. Lemon Vinaigrette
  2. 1/4 cup fresh squeezed lemon juice
  3. 1/4 cup extra virgin olive oil
  4. 1 teaspoon sugar
  5. Salt and pepper, to taste
  6. Mix well
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