This recipe is my last homage to the summer. I have seen similar recipes used as a salsa for dipping and main courses such as steak or fish tacos. This recipe functions as a salad in its own right. The light and refreshing flavors are addictive especially when the weather is warm. Not to mention it has a lot of visual appeal and provides an interesting way to enjoy a summertime classic.
Serves 8, 6 oz portions
Ingredients
3-4 lbs seedless watermelon before removing the rind
1 lb jicama before removing skin
2 tsp chopped fresh mint
1 lime, juice and zest (I prefer to use a micro plainer rather than a traditional zester)
1 lime for garnish
1 tbsp honey or agave nectar (optional)
Method
Slice watermelon and jicama into match sticks or large julienne.
Place in a large bowl with chopped fresh mint, lime juice, zest and honey if using.
Lightly toss salad ingredients together and chill before serving.