Jicama and Watermelon Salad
Every now and then, someone comes into your life and you breathe a huge sigh of relief.
One of those such special people made me a Jicama and Watermelon salad on the 4th of July. It went scrumptiously alongside some huge langostines I fried up all spicy-like and some ridiculously fresh sea bass that took a mere ten minutes to broil to perfection. He was all achy and sore from a pulled back muscle. I was exhausted from long days of cooking for other people. We feasted with white wine I had been saving for over a year for a special occasion – until I grew up and realized that every good meal with a good person is a special occasion. Then we climbed onto the roof and watched NYC’s spectacular fireworks burst over the Hudson river.
Then I stole his recipe.
I adapted it slightly for the family I cook for, and set it on the pink-canopied backyard table with some of my garden chicken salad and grilled burgers. By the time I got around to snapping pictures of it 24 hours later it had faded in color but the flavors had developed even more fully.
Jicama is a root that’s a cross between a water chestnut and rhubarb, believe it or not. Watery, slightly sweet and somewhat starchy, it’s often eaten in its native Mexico with fiery spices. Because of the light sweetness and water content, it pairs extremely well with watermelon, giving a salad of both some crunch and texture. They’re found at most big grocery stores out in the east coast, but are easy to overlook.
After grunting and sweating away peeling the annoyingly large jicama, I tossed it lightly with watermelon, lime, cilantro and a bit of jalapeno for a ridiculously refreshing salad that my blew my bosses guests away.
Happy summer, happy Friday!
– Jacqueline
Jicama and Watermelon Salad
Jicama and Watermelon Salad
Serves 6 as a side
1 medium jicama, peeled and cut into thin 3″ long strips (about 3 cups)
1/4 watermelon, cut into thin 3″ long strips (about 3 cups)
1/2 jalapeno pepper, peeled, seeded and finely diced
1/2 cup finely chopped red onion
juice of 1/2 lime
1/4 cup chopped parsley or cilantro
Combine all ingredients in a large bowl and chill before serving.
The Dusty Baker 
What a yummy salad! I would be tempted to toss fresh mint in there as well (or Thai basil). I’d skip the onion though.
Love the idea of making watermelon savory. I think that I’ll be preparing this soon, with 90+ degree heat heading my way.
Interesting! I’ve never heard of jicama – thank for giving me a little more knowledge :D. This salad sounds great. Watermelons are so cheap here at the moment. I’m brewing a recipe using them, I can feel it.
I’ve never even hear of Jimica but that salad looks wonderful. Your July 4th evening sounded very lovely.