Spicy Watermelon & Jicama Salad
A cold, crunchy summer side of diced watermelon, jicama sticks and charred corn tossed in a lime, olive oil and honey dressing with serrano and garlic. It is sharp and a little hot, and best eaten right after mixing.
Ingredients
- 3 cup watermelon, small dice
- 1 cup jicama, sliced into sticks
- 1 ear corn, shucked and grilled, kernels cut off the cob
- ½ cup cilantro, leaves torn
- 1 piece serrano pepper, trimmed, de-seeded and finely diced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ¼ teaspoon raw honey
- salt, to taste
- 1 clove garlic, small, minced
- 1 piece shallot, thinly sliced
- nut based fresh mozzarella or feta, to serve, to taste (optional)
Method
- Dice the watermelon into 1 inch cubes and place in a colander over a bowl to collect the juice. Save the juice to drink, or to keep in a jar in the fridge to add to smoothies.
- While the watermelon is draining, slice the skin off of the jicama using a sharp knife. Peel off any brown spots until completely white and smooth. Slice into disks, then into half disks, and then into 1/4 to 1/2 inch thick sticks. Measure out a heaping cup for the salad into a large mixing bowl, and store the leftover jicama sticks in an airtight glass jar in the fridge, covered in water (will keep for a week).
- Shuck the ear of corn and grill until bubbly and golden, or under the broiler in your oven, rotating every few minutes. Slice the kernels off of the cob and add to the large mixing bowl with the jicama.
- In a small mason jar, add the lime juice, olive oil, honey, salt, and minced garlic. Trim the serrano pepper and de-seed. Finely dice the pepper and add it to the jar. Seal with a lid and shake vigorously until creamy and fully mixed. Set aside.
- Toss the watermelon cubes with the jicama and corn in the mixing bowl. Add the dressing and toss. Transfer to a serving plate/bowl and top with thinly sliced shallot and a handful of torn cilantro leaves. Enjoy right away.