Jicama Watermelon Salad

  • Date April 09, 2013
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A refreshing light salad perfect for BBQs 


Version 1: Jicama, Watermelon and Mint
Jicama, pronounced (hē'kə-mə). I recently discovered this vegetable at  a book club meeting where another bookie and I discovered this white crispy treat on the veggie platter and proceeded to eat it all! A tad sugary in taste, crispy and very refreshing.

The other bookies had no idea that we were hoarding all of this Jicama and once we had polished it off, we conveniently moved some carrots over to hide the evidence. 

Version 2: Jicama, Watermelon, Feta, Olives and Mint

I immediately went home and started researching what recipes were popular with this new found veggie/fruit. Salad came as the number one hit, followed by Jicama fries and Jicama root in stews. I went with the salad route for my first attempt. I have always loved watermelon, mint, feta and olive salad, so thought, why not add in some Jicama for a new added flavour? 


Don't pass by the strange veggies in the grocery store!
   


Ingredients:
Version 1 Salad

Version 1 Salad: 
  • 1 medium jicama
  • 4 cups watermelon
  • Lime Juice
  • Black pepper
  • Salt
  • Fresh Mint
1 cup of the version 1 is approximately 50 calories

Version 2 Salad: 
Version 2 Salad
  • 1 medium jicama
  • 4 cups watermelon
  • 1 can sliced olives
  • 1 small container of precrumbled feta
  • Lime Juice
  • Black pepper
  • Salt
  • Fresh Mint

1 cup of the version 2 is approximately 100 calories


Directions:


Peel the Jicama
Cut the Jicama into strips or cubes
Cut the watermelon into strips or cubes or balls
Add in rest of ingredients depending on what version you choose (lime, mint, olives, feta etc)

Serve and enjoy. This can be made ahead of time and stores nicely in the fridge. 











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