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5 from 1 vote

Watermelon Jicama Salad

Watermelon Jicama Salad – the perfect no cook, easy to make, super delicious, perfect for a hot day (I could go on forever), salad!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mexican
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 1 jicama cut into matchstick pieces
  • 4 cups watermelon in 2-inch chunks
  • ⅓ cup roughly torn fresh mint leaves
  • ¼ cup Meyer lemon juice
  • ¼ cup Lime juice
  • 1 tablespoon honey
  • kosher salt and freshly cracked black pepper to taste

Instructions

  • Combine the jicama and watermelon in a large bowl with the fresh mint.
  • In a small bowl, whisk together the citrus juice and honey and drizzle it on top of the watermelon. Season with salt and pepper and serve immediately.

Notes

If you aren't familiar with jicama, it is juicy and crisp like an apple. The texture is the perfect contrast for ripe watermelon.

Nutrition

Calories: 89kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 20mg | Potassium: 317mg | Fiber: 6g | Sugar: 12g | Vitamin A: 712IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg