Traditional recipes

Watermelon and Jicama Salad with Jalapeño and Lime

Watermelon and Jicama Salad with Jalapeño and Lime


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This colorful watermelon and jicama salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Ingredients

  • 1 3-pound seedless watermelon, rind removed, cut into 2½x½-inch sticks
  • ½ large jicama, peeled, cut into 2½x½-inch sticks
  • 1 jalapeño or serrano chile, thinly sliced
  • 1 scallion (white and pale-green parts only), thinly sliced on a diagonal
  • ½ cup coarsely chopped cilantro
  • 3 tablespoons fresh lime juice

Recipe Preparation

  • Gently toss watermelon, jicama, jalapeño, scallion, cilantro, and lime juice in a large bowl; season generously with salt.

Nutritional Content

Calories (kcal) Fat (g) Saturated Fat (g) Cholesterol (mg) Carbohydrates (g) Dietary Fiber (g) Total Sugars (g) Protein (g) Sodium (mg)Reviews SectionLeighBee3Demarest, NJ07/05/20

Watermelon Cucumber Jalapeño Salad

It&rsquos fat-free, only has around 50 calories per cup (it&rsquos 90% water), and contains vitamins and nutrients such as vitamins A, B6, C as well as lycopene, which not only gives watermelon it&rsquos pretty pink-red colour, but may also help fight cancer.

I love pairing watermelon with cucumber since it adds a nice contrast in texture the crunchy cucumbers with the juicy, soft watermelon is a wonderful combination. Plus cucumber contains a good amount of fibre and water, which aids in healthy digestion.

A sprinkling of a whole diced jalapeño gives it a nice subtle heat. The spiciness of the jalapeño is not overpowering and the sweet and spicy flavours are balanced well together.

However, if you are worried about the added heat, especially when serving spice-sensitive individuals, feel free to add just a little or omit it completely.

Finish it off with fresh lime for acidity and brightness along with sweet, aromatic basil, and a little sea salt and you&rsquove got a lovely, light fruit salad!

There are only six ingredients in this recipe: watermelon, jalapeño, English cucumber, lime (juice and zest), basil, and sea salt!Amounts listed in the &ldquoIngredients&rdquo list below.

This recipe is made in almost no time at all about 10 minutes. It can be eaten right away, but I highly suggest that you let it sit in the refrigerator to allow the flavours to marry together. There is a noticeable difference between eating it right away and letting the ingredients chill together. It is tasty either way though!

As a result, this recipe can be made up to a night before serving! Giving you time to concentrate on the other yummy foods that you may be preparing the day of.

In addition, this healthy recipe is naturally vegan and gluten-free too!

Beautiful colours and so delish too! Enjoy as a side dish, appetizer, or as a light meal.I hope you enjoy this recipe!


Jicama and Orange Salad

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This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

Tips for Christmas

Instructions

  1. 1 Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick place in a large bowl.
  2. 2 Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama set the second half aside.
  3. 3 Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
  4. 4 Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes_. !/assets/2011/06/challah_french_toast3.jpg! Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
  5. 5 Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.

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37 Watermelon Recipes That Are Juicy and Refreshing

There’s nothing like sinking your teeth into a juicy wedge of perfectly ripe watermelon.

While it’s always delicious on its own, there are actually a ton of creative watermelon recipes that demonstrate that the fruit is also a surprisingly versatile ingredient in summer cooking.

Watermelon’s sweet and juicy flesh is complemented beautifully by acidic flavors (like balsamic or lime juice), fresh herbs (like mint or basil), soft cheese (like feta or mozzarella), spicy flavors (like jalapeños), and other seasonal produce (like cucumber or avocado).

Those are ingredients you’ll see pop up frequently in the assortment of watermelon recipes below. Along with all sorts of delicious salads—fruit, grain, green—there are recipes for frozen treats, salsas, chilled soups, and clever dishes that cook with the fruit like it’s a protein. You’ll be delighted by what watermelon can do.


Mexican Jicama Recipes

1. Mexican Jicama Snack

allrecipes.com

A crunchy and healthy Mexican snack with great flavour

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Ingredients

Preparation

  1. First of all, peel your jicama and cut them into French fry size sticks
  2. Then, mix cayenne pepper and lime juice in a medium-sized bowl.
  3. Next, toss to coat well and serve it as finger food.

Nutritional facts

Fat 0.4g Carbohydrate 19.6g Protein 1.7g calories 84g

2. Mexican Fruit Salad with Jicama and Chili Powder

Mixed cubed melon, dragon fruit, jicama, mango, kiwi, lime juice, spicy chilli. A delicious traditional fruit salad

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Ingredients

  • 2 cubed kiwis
  • 1 cup of jicama
  • 1/8 teaspoon of pepper
  • 1 cup of seedless yellow watermelon
  • ¼ teaspoon of chilli powder
  • 2 dragon fruit
  • ¼ cup of fresh lime juice
  • 1 cup of mango
  • ¼ teaspoon of salt
  • 1 cup of strawberries

Preparation

  1. First of all, wash, peel and cut your fruit into small cubes.
  2. Then add lime juice and other spices. Serve immediately.

Nutritional facts

Fat 1g Carbohydrate 12g Protein 1g calories 55g

3. Mexican jicama and avocado salad

chatelaine.com

Mexican jicama and avocado salads are colourful and flavour-packed dish. More so, it is crunchy and satisfying.

Preparation time: 35 minutes.

Cook time: 0 minutes

Total time: 35 minutes

Ingredients

  • 2 teaspoon of lime zest
  • 1 orange
  • ½ teaspoon of salt
  • 2 teaspoon of honey
  • ½ teaspoon of chilli powder
  • 3 tablespoon of canola oil
  • 1 cubed avocado
  • 500g of peeled jicama
  • ¼ cup of diced onions
  • 2 tablespoon of mint
  • ½ cup of crumbled feta
  • 1/3 cup of toasted pepitas
  • 1 bunch of radishes
  • 2 teaspoon of Dijon mustard
  • 3 tablespoon of lime juice.

Preparation

  1. First of all, slice off a small piece from the bottom and top of your orange. Then remove the remaining peel, including white pith and discard them.
  2. Then slice them, leaving a thin membrane that separates them. Put the orange in a bowl and squeeze out the remaining orange pulp. It should be able 2 teaspoons.
  3. Next, whisk your orange together with honey, chilli powder, salt, Dijon, lime zest, oil and lemon juice.
  4. Now, add jicama, radishes and orange segments for the dressing.
  5. Toss and transfer into a platter, top with pepitas, mint, red onion, feta and avocado

Nutritional facts

Fat 27g Carbohydrate 29g Protein 9g calories 371g

4. Mexican Jicama shrimp sauté

This recipe is full of flavour, proteins and spice. Peel and chop your jicama, sauté shrimp and combine with other nutrients. It’s as simple as that.

Preparation time: 20 minutes.

Cook time: 8 minutes

Total time: 28 minutes

Ingredients

  • 1 bunch of cilantro
  • 2.5 tablespoons of grass-fed butter
  • 1 medium red onion
  • ½ teaspoon of pepper
  • 1 lime
  • 3 garlic cloves
  • 1 jalapeno
  • 1.5 pounds of frozen shrimps
  • ½ teaspoon of oregano
  • 1 pound of jicama bulb
  • A red bell pepper
  • ½ teaspoon of salt
  • 1 teaspoon of cumin

Preparation

  1. First of all, defrost your shrimp in the fridge for 48 hours.
  2. Then, peel your jicama and dice it into ½ inch cubes
  3. Next, dice the red bell pepper and red onion, mince your jalapeño depending on your spice level. Also, mince cilantro and garlic.
  4. Place a large skillet over medium-high heat, add 1.5 tablespoons of butter or coconut oil.
  5. Then, add jicama and cook it for about 10 minutes, stirring occasionally. After 10 minutes, it should be slightly soft.
  6. Add ½ teaspoon of pepper, 1 teaspoon of cumin, ½ teaspoon of oregano and 1/2 teaspoon of salt. Stir well to coat.
  7. Next, move your jicama to a side of your skillet. Then, add butter to the other side, pour diced bell pepper, red onion and minced jalapeño.
  8. Leave it to cook for 2 minutes or until it gets soft. When it is soft, add minced garlic, cook for a minute more.
  9. Again, move them to one side and add thawed shrimps cook for 2 minutes on each side or until it turns pink depending on its size.
  10. When it is well cooked, remove the pan from the heat, drizzle lime juice over the top and mix in cilantro. Serve.

Nutritional facts

Fat 0.4g Carbohydrate 19.6g Protein 1.7g calories 84g

5. Mexican jicama watermelon salad

cookingwithcoit.com

this recipe is a refreshing summer jicama salad combined with watermelon, cilantro, cheese, lime, and cucumber.

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Ingredients

  • 1 cup of cucumber
  • Juice from 2 limes
  • Salt to taste
  • 4 cups of seedless watermelon
  • Cotija cheese
  • 1/3 cup of chopped cilantro
  • 2 cups of jicama

Preparation

  1. First, add jicama, watermelon, cilantro and cucumber in a large bowl and mix.
  2. Then, add lime juice and salt. Toss until it is evenly coated
  3. Lastly, garnish your salad with cotija cheese.

Nutritional facts

Fat 1g Carbohydrate 22g Protein 2g calories 85g

6. Creamy Mexican Zucchini Jicama Salad

Creamy Mexican zucchini salad is creamy and crunchy with cilantro, lime juice, mayo.

Preparation time: 25 minutes.

Cook time: 0 minutes

Total time: 25 minutes

Ingredients

  • 2 carrots
  • 1 teaspoon of lime zest
  • 2 zucchini
  • ¼ cup of fresh cilantro leaves
  • 1 large jicama
  • ¾ cup of KRAFT real mayo mayonnaise
  • 1 tablespoon of lime juice

Preparation

  1. First of all, cut carrots, zucchini, jicama into small chunks.
  2. Then, combine the chopped ingredients in a medium bowl.
  3. Next, blend your remaining ingredients in a blender until it is very smooth.
  4. Lastly, add mayonnaise to your vegetables. Toss and serve.

Nutritional facts

Fat 21g Carbohydrate 20g Protein 2g calories 270g

7. Spicy Mexican Fruit Salad with Tajin and Chua

mexicanfoodjournal.com

This dish is super crunchy, spicy, tart and sweet. It is prepared with jicama, watermelon, pineapple, cha seed.

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Ingredients

  • 1 small pineapple
  • ¼ watermelon
  • 1 tablespoon chia seeds
  • A medium jicama
  • 1 ½ tablespoon of cha seeds
  • Juice from 1 ½ key limes

Preparation

  1. First of all, peel off the skin of your jicama and cut it into 1 ½ and ½ pieces.
  2. Then, peel off the pineapple skin also. Cut pineapple into 1-inch pieces
  3. Next, cut the watermelon into 1-inch pieces and remove the seeds
  4. Now, put the fruits in a boil and squeeze the lime juice over them.
  5. Lastly, sprinkle chia seeds and Tajin over the fruit. Serve.

Nutritional facts

Fat 3g Carbohydrate 46g Protein 4g calories 199g

8. Jicama Black Bean Salad

This recipe is combined with grilled corn, scallions, tomatoes, and cilantro and tossed with cumin lime vinaigrette.

Preparation time: 15 minutes.

Cook time: 7 minutes

Total time: 22 minutes

Ingredients

  • A pinch of black pepper
  • 1 teaspoon of olive oil
  • 15 ounce can of black beans
  • 1 thinly sliced scallions
  • 2 ears of corn
  • 1 cup of chopped jicama
  • 1 cup of halved cherry tomatoes
  • A pinch of kosher salt

For vinaigrette

  • ¼ teaspoon of black pepper
  • ½ teaspoon of kosher salt
  • Juice from 1 lime
  • 1 garlic clove
  • 1 tablespoon of chopped cilantro
  • ¼ cup of olive oil
  • A teaspoon of cumin

Preparation

  1. First of all, preheat your grill with a teaspoon of olive oil, pepper and salt, coat your corn.
  2. Then, grill it for about 7 minutes until it is lightly charred. Slice the kernels off the cob when your corn is excellent.
  3. Next, mix corn, black beans, jicama, scallions and tomatoes in a bowl.
  4. To make your vinaigrette, whisk cilantro, garlic, lime juice, pepper, cumin, olive oil and salt together.
  5. Lastly, stir well and top with more cilantro. Serve.

Nutritional facts

Fat 4g Carbohydrate 15g Protein 1g calories 93g.

These recipes would keep you filled up because it contains a lot of fibre and water. You do not have to have so much to eat healthily. Mexican jicama recipes could turn out to be your favourite jicama recipes by trying out any of the above recipes. Take your family on this jolly Mexican trip on your dining.


Watermelon and Jicama Summer Salad

Growing up my snack of choice was a fruit and vegetable salad my mom would make me. She would load it up with oranges, jicama, watermelon, apples, cucumbers, juice of lemons, and Tajin. I would beg her to make it for me every summer, I even had it for my graduation party as an appetizer because it’s that good! You can add whatever fruit and vegetables you enjoy, the combinations and endless.

Since I did my Whole30 in July I was lucky enough to have a lot of fresh fruits and vegetables available to me. So I created my own version of the traditional salad my mom used to make for me Whole30 style. I added fresh cilantro, jicama, watermelon, juice of limes, jalapenos, and Trader Joe’s Chile lime seasoning blend.

This makes for the perfect snack on the go. You can prepare it all the night before, place it in a glass tupperware, and have it ready to go in the morning. I also find it taste even better after sitting in the juices for a couple days.

Frequently asked questions:

Jicama is an edible root similar to turnips and potatoes.

It has a very mild flavor, I find it to be very bland, but is perfect mixed with lime juice, lemon, chili seasonings.

It can be found in the produce section, you want to select a firm, not bruised, not blemished, and the skin shout not appear shriveled.

I use a sharp knife and peel the skin off. Once the skin is off, I chop either in bite size pieces or in strips, depending on what I am using it for.


Watermelon Salad with Cotija, Jicama, and Lime

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Hot days are here! Today we are cooling off with a crisp watermelon salad with a southwestern flair. It's sort of a spin off of a classic watermelon salad with feta and mint, but with cotija instead of feta, and cilantro in place of the mint.

Melons love salt (think prosciutto and cantaloup). In fact, if you just want to give a slice of watermelon some extra pizzaz, sprinkle just a little salt on it.

Both feta and its Mexican sister cotija are dry, crumbly, salty cheeses. Perfect for tossing into a melon salad.

We've also added crunchy jicama, some red onion, and a little bit of heat with some minced serrano chile and a pinch of cumin. Everything is tossed with lime juice.

So you are getting a little sweet from the melon, salty from the cheese, tangy from the lime, herbiness from the cilantro, spiciness from the chiles, and crunch from the jicama.

Now that I think about it, with the lime juice, sweet melon, and salty cheese, this salad has all of the elements (acid, sugar, salt, water from the melon) of an electrolyte sports drink, you know, the kind you drink after working out to rehydrate you.

So, another great reason to enjoy this salad on a hot day. It will keep you hydrated, and it tastes way better than gatorade!


Jicama Radish Slaw with Lime Cilantro Dressing

I’m gonna be honest and say that I’ve never really been a radish fan. Mr M, on the other hand, is firmly on team RADISH ALL THE THINGS, so we always seem to have those suckers in the house at any given time. Recently I’ve been buying daikon radish roots for him because, sliced thinly on a mandolin, they make great cracker-sized “dippers” for guacamole.

(A side note: after a little mandolin-involved accident in the kitchen, I now highly recommend people get themselves a pair of cut proof gloves as a little extra insurance against the stupid-sharp mandolin blades. Don’t be like me. Keep your fingers un-scarred!)

My personal summer favorite when it comes to snacking and dipping, however, is jicama. I love how crispy-crunchy it is and its refreshingly clean-but-almost-sweet flavor. It goes exceptionally well with home made pâté and since I try to eat that a couple of times a week (because nutrients!), I’ve usually got a head or two of jicama knocking around the place, too. Is that even the right word? Bulb? I mean, it’s a root, so maybe I should have gone with bulb. Who knows. Anyway.

Over the holiday weekend, I made several racks of the nightshade free ribs from Nourish and I wanted to throw together a couple of sides that would be nice and easy, not to mention dupe the non AIP-ers around into eating food that I could share, too. So this Jicama Radish Slaw turned out to be the result of me rummaging around my kitchen and working with what I had to whip up a quick side salad.

It’s a lovely play on a traditional slaw: the jicama and radishes are clean and crispy, the dressing is light and zingy and finishing it all off with slivers of mango and avocado give a pop of sweetness and a nice creamy bite to contrast with the vegetables. I really should have made a bigger batch!

The funny thing is that I whipped up this Jicama Radish Slaw, fully expecting not to eat it myself… but even I enjoyed it, despite practically being a card carrying member of the “Radishes: What’s The Point?” Club. I tend to find standard red radishes a little bitter, but tossed in a dressing of lime, cilantro and a smidge of fresh ginger, they were downright delightful. They seemed to take on the flavors of the dressing, while adding a little hint of heat that I don’t get to enjoy often on the AIP!

I chose to add daikon into the mix because, while technically also a radish, I find it to be a cleaner, milder flavor that would balance out the more earthy red radishes. But you don’t have to make this recipe exactly as I did. Play around with the different radishes you can find. If you can’t find daikon, try swapping in watermelon radishes or adding other red radish varieties.

This week I happened upon these beautifully long and thin Cincinatti radishes that looked like heirloom carrots at first glance. They turned out to be a very mild, almost sweet radish and I added those to the Jicama Radish Slaw in finely sliced pieces for a pop of color.

When it comes to summer cookouts, this is a keeper. Pair the slaw with your favorite grilled meats and no one will be missing the usual glooby, dairy-heavy coleslaw. So far, we’ve enjoyed this with baby back ribs, alongside burgers with all the fixins’ and piled into a salad bowl topped with hot smoked salmon. It’s really versatile and just the kind of dish I find myself craving when it’s 100 degrees in my kitchen and we find ourselves heading to our deck so that we can eat outside instead of staying in.

A little heads up: the vegetables tossed together with the dressing will still be crunchy after hanging out in the fridge together for a day or two, but you’ll find that the pink radishes will bleed a little, tinging everything with a touch of pink. It makes no difference whatsoever to the flavor, but if you want the Jicama Radish Slaw to have a little less of a fuchsia flush, you can chop the vegetables ahead of time and then toss them with the dressing just before serving.

Whether you choose to make the slaw ahead of time or not, make sure to only slice and add the avocado and mango at the last minute before serving, to prevent the avocado browning or the mango losing its firmness.


Salad&rsquos always better on a stick. Here&rsquos what we like to call a twist on a traditional Caprese, using sweet watermelon and tangy feta in place of tomatoes and mozzarella. Not only is it simple to make, but the char marks will make you feel like a total grill master.


Refreshing Watermelon Recipes

Hurry in for our big watermelon sale this weekend, 8/17/17–8/20/17. Buy whole, seedless watermelons for only $3.99! No matter how you slice it, there are many ways to enjoy watermelon in salads, kebab, cocktails and more. You can even buy fresh Squeez’d watermelon juice in-store daily. Here are some easy & delicious watermelon recipes:

Grilled Watermelon

Ingredients:

2 TBS extra virgin olive oil

Preheat your grill to high heat. Brush each side of the watermelon slice with olive oil. Grill over high heat until grill marks show, about 3-5 minutes. Remove from grill & season with sea salt.

Watermelon Basil Cocktail

Ingredients:

Fresh Squeez’d Watermelon Juice

fresh BrightFarms basil leaves for garnish

Add watermelon juice, lime juice, tequila/vodka and ice to a cocktail shaker. Serve in cocktail glass & garnish with fresh basil.

Grilled Watermelon & Corn Salad

Ingredients:

2 ears of sweet corn, grilled & shucked

4 slices of grilled watermelon, diced

2 tbs extra virgin olive oil

Add corn, watermelon, olive oil to bowl and mix. Season with salt & pepper to taste and garnish with fresh basil.

Watermelon Fruit Kebabs

Ingredients:

assorted fruit- grapes, melon, strawberries, watermelon

Add assorted fruit to skewers. Serve as is or for a smoky flavor, add the fruit to the grill!

Watermelon Pineapple Pico de Gallo

Ingredients:

1/2 jalapeño pepper, seeded & minced

Tajin (can be found in International aisle)

Stir all ingredients together in mixing bowl. Refrigerate for 2-3 hours before serving. Add to tacos, serve with tortilla chips or add to a salad!

Watermelon Cake

Ingredients:

one whole seedless watermelon

Slice whole watermelon into two to three layers. Cut off any excess rind. Top with whipped topping and add assorted fruits.

Spicy Watermelon Salad

Ingredients:

2 cups watermelon, cut into cubes

2 tbs fresh cilantro, chopped

1 green onion, thinly sliced

1 Tbs fresh ginger cut into sticks or chopped

fresh lime juice, to taste

optional jicama and dragonfruit

Place watermelon, green onion, ginger, lime juice, salt and sliced jalapeño in a large bowl and mix to combine. Add sriracha sauce if desired, as well as jicama. Skewer watermelon pieces onto party skewers and place on wedge of watermelon.

Combining graphic design, photography, and mixed media art, Dorey Kronick turns dreamy ideas into visual realities. Whether you’re a large organization, small company, or simply striking out on your own – she provides professional, friendly, and collaborative services catered to your unique situation.