Jicama and Watermelon Salad

This refreshing Jicama and Watermelon Salad by Bobby Flay is a quick and easy dish perfect for hot summer days. With the natural sweetness of watermelon and the crunch of jicama, it’s a nutritious, light salad that comes together in minutes. Feel free to swap in your favorite herbs or fruits to customize it to your taste!

Ingredients Needed:

• 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
• Kosher salt
• 1 jicama, cut into matchstick pieces
• 4 cups watermelon in 2-inch chunks
• 1/3 cup roughly torn fresh mint leaves

How To Make Jicama and Watermelon Salad?

1. Make the dressing: Whisk together 120ml orange juice, 60ml lime juice, 30g honey, 1g black pepper, and salt in a bowl.
2. Combine the salad: Add 300g jicama, 600g watermelon, and 20g mint leaves to the bowl.
3. Toss and serve: Gently mix everything and serve.

Recipe Tips:

• Use fresh ingredients: The quality of the watermelon and jicama will greatly affect the taste. Fresh, ripe watermelon gives the salad its natural sweetness.
• Chill the salad: Refrigerating for 15-20 minutes before serving makes the flavors come together and gives it a refreshing taste.
• Customize with other fruits: You can add fruits like mango or pineapple to make the salad even more colorful and flavorful.
• Add more herbs: Besides mint, you can experiment with basil or cilantro for a different twist on the flavor.
• Adjust sweetness: If you like it sweeter, add a little more honey or a splash of orange juice.

How To Store Leftovers?

Let the salad cool to room temperature, then store it in the fridge in an airtight container for up to 1 day.

Nutrition Facts:

• Calories: 74.5 kcal
• Total Fat: 0.3 g
• Saturated Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 584.5 mg
• Potassium: 179.5 mg
• Total Carbohydrate: 19.0 g
• Dietary Fiber: 1.9 g
• Sugars: 14.7 g
• Protein: 2.3 g

Try More Bobby Flay Recipes:

• Agua De Sandia (Watermelon)
• Bobby Flay Caesar Salad
• 1905 Salad

Jicama and Watermelon Salad

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:American Courses:Salads Recipe Keys: J Jicama and Watermelon Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:74.5 kcal Best Season:Suitable throughout the year

Description

This refreshing Jicama and Watermelon Salad by Bobby Flay is a quick and easy dish perfect for hot summer days. With the natural sweetness of watermelon and the crunch of jicama, it’s a nutritious, light salad that comes together in minutes. Feel free to swap in your favorite herbs or fruits to customize it to your taste!

Ingredients

• 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
• Kosher salt
• 1 jicama, cut into matchstick pieces
• 4 cups watermelon in 2-inch chunks
• 1/3 cup roughly torn fresh mint leaves

Instructions

1. Make the dressing: Whisk together 120ml orange juice, 60ml lime juice, 30g honey, 1g black pepper, and salt in a bowl.
2. Combine the salad: Add 300g jicama, 600g watermelon, and 20g mint leaves to the bowl.
3. Toss and serve: Gently mix everything and serve.

Notes

• Use fresh ingredients: The quality of the watermelon and jicama will greatly affect the taste. Fresh, ripe watermelon gives the salad its natural sweetness.
• Chill the salad: Refrigerating for 15-20 minutes before serving makes the flavors come together and gives it a refreshing taste.
• Customize with other fruits: You can add fruits like mango or pineapple to make the salad even more colorful and flavorful.
• Add more herbs: Besides mint, you can experiment with basil or cilantro for a different twist on the flavor.
• Adjust sweetness: If you like it sweeter, add a little more honey or a splash of orange juice.

Keywords:Jicama and Watermelon Salad