Watermelon, Cucumber, and Jicama Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons sweetened shredded dried coconut |
1 piece seedless watermelon (about 2 3/4 lb.) |
1/2 cup diced (1/8 in.) jicama |
1/4 cup seasoned rice vinegar |
1/4 cup slivered fresh basil leaves |
1 cucumber (about 1 lb.) |
salt |
Directions:
1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly toasted, 3 to 4 minutes. Pour from pan.
2. Cut 4 equal slices, each 1/2 inch thick, from watermelon piece. Lay each slice on a plate. Cut off and discard rind from remaining watermelon; cut watermelon into 1/2-inch chunks.
3. Put watermelon chunks into bowl along with jicama, vinegar, and basil. Peel cucumber, cut into 1/2-inch chunks, and add to bowl. Mix and season to taste with salt.
4. Spoon salad mixture equally onto watermelon slices; sprinkle portions with toasted coconut.
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