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Ingre.nts. 1/2 cup fresh orange juice, plus 1 teaspoon zest. 1/4 cup fresh lime juice, plus 1 teaspoon zest. 2 tablespoons honey. 1 teaspoon ground black pepper. 1 jicama, cut into matchstick pieces. 4 cups watermelon in 2-inch chunks. 1/3 cup roughly torn fresh mint leaves.
This colorful watermelon and jicama salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
Ingre.nts. 4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind discarded); 2 cups cubed (1/2 inch) peeled jicama (1 lb); 2 cups cubed (1/2 inch)
Jul 18, 2016 – Directions: In a large bowl, whisk together lime juice, olive oil, honey, salt and pepper. Add the watermelon, jicama, cucumber and red onion to the bowl and toss to coat. Add feta and mint and toss gently.
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.