Thanks to this lovely heat wave ( I don’t want to eat or do anything at all) I decided to make something light and refreshing. This salad is perfect on it’s own or as a side dish. Add some blueberries to make it extra Fourth of July friendly. Try mixing up the fruits and the veggies that you use – if you like to add a kick to your dishes, I think adding a seeded jalapeño in this salad might be the ticket (def want to try that next time!) I adapted this dish from Epicurious.com – they added fresh cilantro, which I didn’t have available.
- 4 cups of chopped/diced watermelon
- 2 cups of diced cucumber (peeled and seeded)
- 2 cups of dices jicama
- 1/2 cup fresh lime juice
- 1/4 cup fresh basil
- 1/4 cup fresh mint
Combine all the ingredients together and you’re done! Don’t get me wrong, the slicing and dicing can add a bit of time, but if you prep ahead this can come together so quick!!
Maybe add some honey to the sauce to make this a dessert???! hmmm….
Side note: Don’t know what the heck jicama is or where to get it?? I got mine at Whole Foods – and they taste kind of like a potato but a little sweeter.
There she is! Kind of an ugly thing. But to prep this thing, you do the same as you would to a butternut squash. Cut off the top and bottom so you have nice even surfaces to place on the cutting board. Then, carefully cut of the skin. Cut slices around it and dice those. There is no pit or a core so you can slice and dice the whole thing! Jicama has a lot of fiber and vitamin C 🙂
North Fork Beauty 