Name: Watermelon, Cucumber, and Jícama Salad
Yield: Makes 6 servings
Ingredients: 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

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Watermelon, Cucumber, and Jícama SaladGentl & Hyers

Active time: 30 min Start to finish: 30 min

Cooks' notes:

• Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered. Add lime juice, herbs, and salt just before serving. • Herbs can be chopped and combined 6 hours ahead and chilled, covered.

Recipe information

Yield
Makes 6 servings

Ingredients

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

Preparation

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

TagsSalad Watermelon Melon Fruit Cucumber Vegetable Jicama Root Vegetable Starter Dinner Lunch Gluten Free Nut Free Dairy Free Vegan Vegetarian Easy Make Ahead No-Cook Gourmet

Recipe notes

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