Jicama Mint Watermelon Salad
Last weekend, I threw together an impromptu dinner some dear friends. The menu was mostly raw food. A wonderful corn and avocado salsa topped black bean burgers that were nested in butter lettuce. I wanted to make a quick savory watermelon salad but who knew it would end up the star of the meal!
When I create a new raw food recipe, I try to start with something I have on hand. That becomes the main ingredient and I add other flavors until I get the recipe just right. Balancing interesting flavors and textures is my passion. It’s like a dance. A pinch of this, a dash of that, and in the end, you have a balanced, tasty dish with flavor that explodes in your mouth. This simple salad accomplishes just that.
When I started this watermelon salad, I had planned to add more ingredients. But after the addition of jicama, mint, onion and Himalayan salt and fresh ground pepper, the salad was perfect. The best moment of the evening was when my guests, with skepticism about a dish that had watermelon and onions in it, did a double take. They loved it and you will too!
This salad is easy to throw together and has a taste that is unbelievably fresh. It is a must for your summer recipes. Watermelon is one of those foods that we take for granted but did you know it is a nutritional powerhouse? It is higher in lycopene than tomatoes and packed with other antioxidants. To read more about the health benefits of watermelon click here: Strawberry Watermelon Lemonade.
- 6 cups cubed watermelon (I did a 1″ cube)
- 2 cups diced jicama (1/4 inch dice)
- 3/4 cup diced red onion
- 2 tablespoons chopped fresh mint
- Himalayan Salt and fresh ground pepper to taste
- Combine all ingredients. Let sit in the refrigerator for a bit to let the flavors meld before serving.