Watermelon, Jicama and Cucumber Salad
Summer is in full swing, and what better way to celebrate the season than with a refreshing salad that’s as vibrant as it is delicious? This Watermelon, Jicama and Cucumber Salad is a feast for the senses, combining the juicy sweetness of watermelon, the crisp texture of jicama, and the cool crunch of cucumber. Toss in a zesty lime dressing and a sprinkle of feta cheese, and you have a dish that’s perfect for barbecues, picnics, or simply enjoying on a hot day. Let’s dive into this delightful recipe that will have everyone coming back for seconds!
Why It Works Every Time
This salad is a masterclass in balancing flavors and textures. The natural sweetness of watermelon pairs beautifully with the refreshing crunch of cucumber and the unique, slightly nutty flavor of jicama. The lime dressing brings a tangy brightness that ties it all together, while the feta adds a creamy, salty finish that elevates the entire dish. Not only is it a visual stunner with its array of colors, but it also offers a refreshing taste that embodies the essence of summer.
The Essentials
- Juice from 1 lime – Adds a refreshing, zesty flavor.
- 2 tablespoons olive oil – Provides a rich base for the dressing.
- 2 teaspoons raw honey – Sweetens the dressing naturally.
- 1/8 teaspoon kosher salt – Enhances all the flavors.
- Freshly ground black pepper, to taste – Adds a hint of spice.
- 2 cups cubed watermelon – The star ingredient, sweet and hydrating.
- 2 cups peeled and cubed jicama – Adds a crunchy texture.
- 1 large cucumber, peeled, seeded and cubed – Refreshing and crisp.
- 1/4 cup thinly sliced red onion – Provides a sharp contrast in flavor.
- 2 ounces cubed or crumbled feta cheese – Creamy and salty, perfect for topping.
- 1 tablespoon chopped fresh mint leaves – Adds a fragrant herbal note.
Tools & Equipment Needed
- Cutting board – For chopping all your fresh ingredients.
- Sharp knife – To easily dice the watermelon, jicama, and cucumber.
- Mixing bowl – For combining the salad ingredients.
- Whisk – To blend the dressing ingredients smoothly.
- Serving spoon – For serving the salad beautifully.
Watermelon, Jicama and Cucumber Salad — Do This Next
Step 1: Prepare the Ingredients
Start by cutting your watermelon, jicama, and cucumber into bite-sized cubes. Make sure to peel the jicama and cucumber for a smoother texture. Thinly slice the red onion and chop the fresh mint leaves.
Step 2: Make the Dressing
In a small bowl, combine the juice from 1 lime, 2 tablespoons of olive oil, 2 teaspoons of raw honey, 1/8 teaspoon of kosher salt, and freshly ground black pepper to taste. Whisk the ingredients together until they are well combined and emulsified.
Step 3: Combine the Salad
In a large mixing bowl, add the cubed watermelon, jicama, and cucumber. Then, add the sliced red onion and feta cheese. Drizzle the dressing over the salad and gently toss everything together until well coated.
Step 4: Garnish and Serve
Finally, sprinkle the chopped mint leaves over the top of the salad for a burst of freshness. Serve immediately, or chill in the refrigerator for 15-30 minutes to allow the flavors to meld.
Holiday-Friendly Variations
- Add grilled shrimp – For a protein boost.
- Incorporate berries – Blueberries or strawberries can add a lovely tartness.
- Include avocado – For a creamy texture that pairs beautifully with the other ingredients.
- Swap feta for goat cheese – For a tangier flavor profile.
What Not to Do
- Don’t skip the lime juice – It’s crucial for balancing the sweetness.
- Avoid over-mixing – Gently toss to keep the watermelon from breaking apart.
- Don’t let the salad sit too long before serving – Freshness is key!
- Be cautious with the salt – Feta is salty; taste as you go!
Best Ways to Store
The Watermelon, Jicama and Cucumber Salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 1-2 days. However, be aware that jicama and cucumber may release moisture, making the salad slightly watery over time. To maintain the salad’s crispness, consider storing the dressing separately and combining it just before serving.
Helpful Q&A
Can I make this salad ahead of time?
While the salad is best fresh, you can prepare the ingredients ahead of time and store them separately in the fridge. Combine everything with the dressing just before serving for the best flavor and texture.
What can I substitute for jicama?
If you can’t find jicama, you can substitute it with sliced radishes for a bit of a peppery crunch or even sweet bell peppers for added color and sweetness.
Is this salad suitable for meal prep?
Yes, but for optimal freshness, store the dressing separately and mix it in at the time of serving. This will help keep the vegetables crisp and prevent them from becoming soggy.
Can I use a different cheese instead of feta?
Absolutely! Goat cheese or even a vegan cheese alternative would work well, depending on your taste preferences.
Keep Cooking
- Sally’s Baking Addiction – For more delicious recipes that are easy to follow.
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Ready, Set, Cook
Gather your ingredients, put on your apron, and get ready to create a stunning Watermelon, Jicama and Cucumber Salad that will impress your family and friends. This salad is not just a dish; it’s an experience that captures the essence of summer in every bite. Whether you’re serving it at a backyard barbecue, a holiday gathering, or just as a light lunch, this salad is sure to become a favorite. Enjoy the vibrant flavors and the delightful crunch as you celebrate the season with this refreshing recipe!
Watermelon, Jicama and Cucumber Salad
Ingredients
Equipment
Method
- Start by cutting your watermelon, jicama, and cucumber into bite-sized cubes. Make sure to peel the jicama and cucumber for a smoother texture. Thinly slice the red onion and chop the fresh mint leaves.
- In a small bowl, combine the juice from 1 lime, 2 tablespoons of olive oil, 2 teaspoons of raw honey, 1/8 teaspoon of kosher salt, and freshly ground black pepper to taste. Whisk the ingredients together until they are well combined and emulsified.
- In a large mixing bowl, add the cubed watermelon, jicama, and cucumber. Then, add the sliced red onion and feta cheese. Drizzle the dressing over the salad and gently toss everything together until well coated.
- Finally, sprinkle the chopped mint leaves over the top of the salad for a burst of freshness. Serve immediately, or chill in the refrigerator for 15-30 minutes to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- To maintain crispness, consider storing the dressing separately.
- This salad is best enjoyed fresh but can be made ahead of time without dressing.
