Watermelon Jicama Salad
This hardly counts as a recipe, but it’s tastes too good not to share. The original recipe is supposed to have spice by way of a jalapeno or a serrano, but since this was for a crowd, I omitted. I also passed on larger amounts of cilantro. Some people hate that stuff. There are bits of savoriness with the scallion and smoked sea salt [and if you don’t have smoked sea salt by the way, just switch back to normal stuff]. Jicama soaked up some of that watermelon and lime juice and has a much more satisfying crush compared to the watermelon.
I made the mistake of picking up a seeded watermelon […no wonder it was so cheap!] so I spent more time than I’d like to admit picking out seeds by hand. I destroyed many of these precious little sticks in the process. It felt like too much of a dick-move to leave seeds in for guests to pick out. I regret nothing, but it did take a lot longer. Plan accordingly if you don’t go the seedless route.
Inspiration: Bon Appétit
- 3-pound watermelon, rind and seeds removed, cut into 2 1/2″x1/2″ sticks
- 1/2 large jicama, peeled and cut into 2 1/2″x1/2″ sticks
- 1 scallion, thinly sliced
- 3 tablespoons fresh lime juice
- 2-3 pinches coarse smoked sea salt
- Finely chopped cilantro
Toss the watermelon, jicama, scallion, and lime juice in a bowl. Arrange on a serving platter. Top with sea salt and cilantro.