Watermelon, Cucumber, and Jícama Salad Recipe

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Ingredients:

Serving

4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind disc a
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 tsp salt

Directions:

Toss together all ingredients in a serving bowl. Serve immediately.
Cooks' notes: Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered. Add lime juice, herbs, and salt just before serving. Herbs can be chopped and combined 6 hours ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.2 Kcal (306 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	396.32mg	17%
Potassium	420.47mg	9%
Total Carbs	17.04g	6%
Sugars	8.57g	34%
Dietary Fiber	4.33g	17%
Protein	2.64g	5%
Vitamin C	29.6mg	49%
Vitamin A	0.5mg	16%
Iron	59.6mg	331%
Calcium	53.3mg	5%

Amount Per 100 g
Calories	25.06 Kcal (105 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	135.69mg	17%
Potassium	143.96mg	9%
Total Carbs	5.83g	6%
Sugars	2.93g	34%
Dietary Fiber	1.48g	17%
Protein	0.9g	5%
Vitamin C	10.2mg	49%
Vitamin A	0.2mg	16%
Iron	20.4mg	331%
Calcium	18.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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