Summer is the best time to eat those lovely fresh salads, but who wants to spend a ton of time in the kitchen when the sun is shining and the grass is calling? Not me, which is why this salad is a little piece of heaven. It is so fast and easy to make, and tastes so fresh.
I used to have a lot of fresh mint that grew wildly in my yard. I loved it. Pick a sprig and add it to this or that. Freshen up a drink, or make a topping for lamb. Now I have to buy it. So sad. But this salad makes the $2.59 well worth it.
When I was grocery shopping I saw mini watermelons on sale, and couldn’t help myself. But watermelon of any kind will work.
Jicama Watermelon Salad
- 1 mini watermelon (or about 4 cups of watermelon chunks
- 1 cup jicama peeled and diced
- 1 Tbs fresh mint leaves chopped small
- Stir together and serve cold
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
You may want to
double triple this recipe because you will not be able to stop eating it. If the mint is strong, feel free to use a little less. Or if you like a stronger mint flavor, use a little more.
Sometimes the simplest recipes are the best. At least in this case. Enjoy!
(And yes I spelled jicama wrong in the picture, there are just too many acceptable ways to spell this deliciousness, so don’t judge!)