Best Jícama Melon Salad Recipes

Jícama-Melon Salad image

Provided by Tom Gilliland

Yield Makes 6 servings

Number Of Ingredients 8

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Jicama, Melon, Cucumber, and Tomato Salad image

Number Of Ingredients 12

1 medium jicama, peeled and cut into thin strips
1 medium cantaloupe, peeled and cut into bite-size pieces
1/2 large cucumber, peeled, halved, and thinly sliced
1 pint basked cherry tomatoes, rinsed and halved
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons white wine vinegar
3 to 4 drops hot pepper sauce (such as Tabasco)
1/2 teaspoon salt, or to taste
2 tablespoons olive oil or vegetable oil
1/4 cup crumbled cotija or mild feta cheese

Steps:

In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Jicama and Melon Salad image

Provided by Basil Babe

Time 2h20m

Yield 6

Number Of Ingredients 6

2 cups thin slivers jicama
2 cups cubed honeydew melon
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint leaves
1 teaspoon lime zest
2 teaspoons honey