Jicama And Melon Salad Recipes

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WATERMELON-JICAMA SALAD



Watermelon-Jicama Salad image

"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

8 cups cubed watermelon (1/2-inch pieces)
1 cup cubed peeled jicama (1/2-inch pieces)
1 tablespoon lime zest
1 jalapeno pepper, stemmed, seeded, deveined and minced
1 tablespoon chopped fresh chives
1 tablespoon sliced scallion, white and pale green parts only
1/4 cup roughly chopped fresh cilantro
1/4 cup thinly sliced fresh basil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup crumbled Cotija cheese

Steps:

  • Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
  • In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
  • Serve immediately or cover and refrigerate up to 2 hours.

JíCAMA-MELON SALAD



Jícama-Melon Salad image

Provided by Tom Gilliland

Categories     Citrus     Fruit     Herb     Freeze/Chill     No-Cook     Cinco de Mayo     Chill

Yield Makes 6 servings

Number Of Ingredients 8

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

  • In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

WATERMELON JICAMA SALAD



Watermelon Jicama Salad image

Provided by Hans Rueffert

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 pounds watermelon
1 pound jicama
1 bunch fresh cilantro leaves, chopped
2 limes, juiced
1 teaspoon cayenne pepper
Sea salt

Steps:

  • Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt.

JICAMA SALAD



Jicama Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

Steps:

  • Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA AND WATERMELON SALAD



Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

JICAMA AND WATERMELON SALAD



Jicama and Watermelon Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 heads butter lettuce
2 oranges, peeled, segmented
1 piece jicama, peeled, cut into matchstick size pieces
1 wedge red seedless watermelon, peeled, cut into batons
12 nicoise olives, pitted, halved
2 teaspoons crumbled feta cheese
1/4 cup dried cranberries
1/4 cup citrus-cumin vinaigrette
1/4 cup toasted sunflower seeds
Small handful edible flowers

Steps:

  • Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers.

WATERMELON, CUCUMBER, AND JíCAMA SALAD



Watermelon, Cucumber, and Jícama Salad image

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Lime     Watermelon     Mint     Basil     Cucumber     Summer     Vegan     Raw     Jícama     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

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) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt

Steps:

  • Toss together all ingredients in a serving bowl. Serve immediately.

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  • Refreshing Sweet and Spicy Jicama Salad. View Recipe. Thai chiles and fresh jalapeños add a hit of heat to this salad, which is balanced out with sweet peppers and citrus fruits.
  • Summer Cucumber Jicama Salad. View Recipe. You only need four ingredients to make this salad, which is bold in both flavor and color. Use up your summer produce of cucumber and tomatoes to pair up with crunchy jicama.
  • Jicama and Melon Salad. View Recipe. Both crispy and refreshing, honeydew melon and jicama make the ultimate duo for this salad. While the dressing of fresh mint and lime juice has plenty of taste, you can make it even more bold by following reviewer SunnyByrd's advice to add a tiny dash of salt to bring out the melon's flavor.
  • Jicama Confetti Salad. View Recipe. Eat the rainbow in this beautiful and flavorful salad. Thin strips of jicama, red onion, bell pepper, carrot, and celery make up the base before getting drizzled with the zippy dressing of rice wine vinegar, fish sauce, honey, and sriracha.
  • Jicama Mango Salad with Cilantro and Lime. View Recipe. Have a mango that's still too firm to eat by itself? Chop it up and add it to this bright jicama salad!
  • Sweet and Sour Spinach Jicama Salad. View Recipe. If you want a change from typical salads, then try this unique recipe. Tender baby spinach is paired with crunchy jicama, crispy bacon, and nutty sesame seeds before getting a drizzle of sweet and sour dressing.
  • Shrimp, Jicama and Chile Vinegar Salad. View Recipe. Go south of the border with this salad full of bold flavors. Each plate is layered up with slices of tomato and tomatillo then topped off with jicama and shrimp that have been marinated in a jalapeño-cilantro dressing.
  • Jicama Corn Salad. View Recipe. Sweet, savory, and tangy, this salad has it all to make your tastebuds sing. With fresh veggies like jicama, corn, and red onion as the base, all the dressing that's required is a quick squeeze of lime juice.
  • Jicama and Mango Salad. View Recipe. Reviewer Kim's Cooking Now says, "I loved the sweetness of the mango and the crunch of the jicama, and it had a slight kick to it with the red pepper and cumin."
  • Chop Chop Salad. View Recipe. Jicama is typically paired with citrus fruits like limes or oranges, but this salad recipe takes it in a different direction by incorporating grapefruit segments.
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