It's rare you can use the word "refreshing" to describe a non-beverage recipe, but man, does Jicama and Watermelon Salad ever fit the bill. A juicy, citrusy, virtually fat-free Bobby Flay recipe, it could replace ice water as your go-to revitalizer on warm summer days.
The dish's two main ingredients are watermelon and jicama, the latter of which may be unfamiliar to many. Shaped like a large, flatter onion, the jicama has a rough, potato-like skin and sweet, crunchy flesh, texturally similar to that of a radish. Nutritionally speaking, it's a solid source of fiber and Vitamin C, and very low in calories.
I've only eaten jicamas raw, as crudité or as part of a salad, but the internet assures me they can be cooked, as well. Here, it provides a crisp counterpoint to the watermelon, which eventually becomes a tad squishy in the juices.
One word of caution: For this particular recipe, the jicama has to be julienned, meaning the time it takes to prepare depends entirely on your knife skills. I'm fairly handy with a chef's blade, and it was still a pretty solid 15 minutes to slice up the whole thing.
Beyond that, jicama and watermelon salad is summer in a bowl. Eat up.
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- Kosher salt
- 1 jicama, skinned and julienned
- 4 cups watermelon, cut in 1- or 2-inch pieces
- 1/3 cup roughly chopped fresh mint leaves
To a large bowl, add orange juice, orange zest, lime juice, lime zest, honey, pepper, and salt. Whisk to combine. Add jicama, watermelon, and mint to bowl. Stir again to combine. Serve immediately or after chilling for a few hours.
Large bowl, knife, cutting board, zester