This Watermelon and Jicama Salad is super crunchy, refreshingly sweet and packs a wee bit of heat. I made up a big bowl of this to snack on one day when the temps where almost 100 for a week straight. I mean what is summer without watermelon? I used the cutest little baby watermelon when I made this. This Watermelon and Jicama salad is perfect for any summer meal or bbq in my opinion. Contrary to belief, it is not high in sugar! Omit the jalapeno pepper if you don’t want the heat.
Watermelon and Jicama Salad
1 3-pound seedless watermelon, rind removed, cut into sticks
1 small jicama (or 1/2 large), peeled, cut into sticks
1/2 cup fresh blueberries
1 jalapeño thinly sliced
½ cup coarsely chopped cilantro
1/4 cup chopped mint
1 lime juiced & zest
1 tsp fresh ginger
Himalayan sea salt
Gently toss watermelon, jicama, blueberries, jalapeño, cilantro, mint, ginger and lime juice/zest in a large bowl; season generously with salt.