Spicy Grilled Watermelon, Jicama and Cucumber Salad |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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By Susan Russo, a food journalist and blogger (Food Blogga). She recommends it with grilled steak, but I make it with grilled fish. She writes, If you’re making this salad ahead, hold off on adding the dressing and cheese until you’re ready to serve. The char adds a smoky taste to the watermelon but does soften it a bit; if you're skeptical about grilling it this combination of flavors works so well together you can just use ungrilled melon. Ingredients:
1 seedless watermelon, about 4 pounds (red or yellow) |
olive oil, for brushing the melon slices |
1 cup peeled and diced jicama |
1 cup thinly sliced cucumber |
1/2 cup finely diced red onion |
1 serrano chili, seeded and minced |
1 tablespoon roasted salted pepitas (hulled pumkin seeds) |
1/2 cup chopped fresh cilantro |
1/4 cup chopped fresh mint |
4 ounces queso fresco, crumbled |
1 tablespoon olive oil |
1 tablespoon apple cider vinegar |
1 lime, juice and zest of |
1 teaspoon honey |
1/4 teaspoon salt |
Directions:
1. Preheat grill to high. Slice watermelon in half. Place flesh side down on a cutting board. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. Using a pastry brush, brush slices lightly all over with olive oil. Grill for 3 minutes per side, or until black grill marks appear. Cool slightly before cutting into cubes.
2. For the dressing, combine all ingredients in a small bowl and whisk. Set aside.
3. For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl. Add dressing and toss gently until well combined. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.
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