I don’t know about you, but here in Florida it is HOT HOT HOT! Tonight is definitely a no-cook dinner night. And I think there is nothing more refreshing this time of the summer than a watermelon salad. This easy and delicious salad has just a few ingredients, and I’m betting you have most of them already in your house.
I had a similar version to this Watermelon–Jicama–Cucumber salad on my recent cruise on Celebrity Cruises last month. It was certainly a challenge for me to stay true to my plant based way of eating while we cruised around the Baltic countries, but our waiter, Aldo, did a fantastic job making sure I had healthy choices every night. This salad was one of his favorites, and it quickly became mine as well.
Watermelon, Jicama and Cucumber Salad
2 cups English cucumber, cut into large dice
2 cups peeled Jicama, cut into large dice
3-4 cups of cubed seedless watermelon
Juice of one lime
3 T chopped fresh basil
Kosher salt and fresh ground pepper to taste
Directions: Combine all of the ingredients in a large bowl and stir together gently. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to blend. Enjoy!
The crunch of the cucumber and jicama is so delightful paired with the sweet juiciness of the watermelon. I can’t think of anyone who wouldn’t find this a delicious addition to the table, especially on a hot summer night. You could even make a whole buffet of salads and make it a true “no cook” night. Why not throw together some spinach, beets and balsamic glaze topped with some toasted walnuts? Sounds good to me!
Give this refreshing salad a try and let me know how much you love it!
See you in the kitchen soon!