Spring has sprung and my thoughts turn to easy summer food. Minnesota winters are so depressingly long and brutal, that when the trees bloom, the sun shines and the grass greens, all I want to do is enjoy the outdoors. That means meals that are quick, easy and yet tasty. And since this is the state of bi-polar weather, I look for dishes that are light and refreshing to weather thru the blast furnace of our summers. (Where else can it be -20 degrees in January and just six months later be 90+ degrees in July? I rest my case, Bi-polar.)
I stumbled upon this years ago and it is now a summertime favorite ‘go-to’ salad for me. The combination may see odd, but trust me, the flavors merry perfectly together and as long as your watermelon is ripe and flavorful, this will not disappoint. It takes advantage of summertime produce, and it’s beautiful to boot.
In fairly equal proportions:
Watermelon – cubed
Cucumber – seeded, peeled and cubed
Jicama – peeled and cubed
Rough chop equal parts of:
Then generously squeeze fresh lime juice over the top and mix well. .
I am not including measurements because you can make as much or as little as you want. As you can see in my photo, I like mine full of herbs. But you can use less if you want. This is the beauty of this salad. Its so customizable. Make as much, or as little as you like. This salad travels perfectly in a cooler for a picnic or poolside, and is beautiful on a buffet table. Try it and leave me your feedback!