This incredibly refreshing dish is supereasy and perfect on a hot day. The combo of watermelon and jicama is like juicy on juicy, and topping it with tangy lime juice and tart ancho chile powder brings all the flavors front and center.
Slideshow:More Watermelon Recipes
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
2 tablespoons minced cilantro, plus chopped leaves for garnish
Flaky sea salt
1 1/2 pounds jicama, peeled and shaved into ribbons
One 3-pound piece of seedless watermelon, peeled and cut into 3/4-inch-thick wedges
Ancho chile or ají amarillo powder, for dusting
How to Make It
In a medium bowl, whisk the lime juice, oil and minced cilantro and season with sea salt and pepper. Gently toss in the jicama.
Arrange the watermelon on 4 plates and season with sea salt and pepper. Pile the jicama on top and garnish with chopped cilantro. Dust with chile powder and serve.
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