Watermelon and Jicama Salad

For the best results making this recipe, seek out a small seedless heirloom watermelon at the farmers’ market. If you can’t find one, a larger, seeded watermelon will also work. Just remove the seeds with the tip of a knife, using about 4 cups of watermelon pieces.

Watermelon and Jicama Salad

1/2 cup (4 fl. oz./125 ml) fresh lime juice

2 Tbs. vegetable oil

1 tsp. honey

Kosher salt

1 small seedless watermelon, about 3 lb. (1.5 kg), peeled and cut into bite-size pieces

1 jicama, about 1/2 lb. (250 g), peeled and cut into large matchsticks

1/4 cup (1 oz./30 g) pepitas (toasted pumpkin seeds)

1/4 cup (1 oz./30 g) thinly sliced red onion

1/4 cup (1/3 oz./10 g) chopped fresh mint

1/4 cup (1/3 oz./10 g) chopped fresh cilantro

1/4 cup (1/3 oz./10 g) chopped fresh basil

In a small bowl, combine the lime juice, vegetable oil, honey and a large pinch of salt. Whisk until
combined.

In a large bowl, combine the watermelon and jicama. Add the dressing and toss to combine. Fold in the pepitas, red onion, mint, cilantro and basil. Season to taste with salt and serve immediately. Serves 4 to 6.

Williams-Sonoma Test Kitchen