Go Back
Easy Watermelon, Jicama and Cucumber Salad photo

Watermelon, Jicama and Cucumber Salad

This Watermelon, Jicama and Cucumber Salad is a summer delight! Refreshing, crunchy, and bursting with flavor, it's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 lime 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
Salad
  • 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
  • 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

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Whisk
  • Serving spoon

Method
 

Preparation Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.