Spicy, Grilled, Watermelon, Jicama, and Cucumber Salad

I’m such a salad fan. Especially salads that are different. Today’s recipe certainly fits the bill! Spicy, Grilled, Watermelon, Jicama and Cucumber Salad. It’s the perfect blend of sweet, spicy and refreshing for summer. And Lord knows, I certainly need refreshing during the day here in the desert. We see triple digits before 9:30 a.m. many days in the summer!

INGREDIENTS

Salad:
1 seedless watermelon
olive oil 
1 cup jicama, peeled and diced
1 cup cucumber, thinly sliced
1/2 cup red onion, diced
1 serrano chili, seeded and minced
1 tablespoon roasted, salted pepitas (hulled pumpkin seeds)
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
4 ounces queso fresco (also know as cojita cheese), crumbled

Dressing:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 lime, juice and zest
1 teaspoon honey
1/4 teaspoon sea salt

INSTRUCTIONS
Preheat grill on high. 
Slice watermelon in half. Place flesh side facing down on a cutting board.
Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices.
Brush slices lightly with olive oil on both sides using a pastry brush.
Grill for 3 minutes per side, or until grill marks appear.
Cool slightly and cut into cubes.

For the dressing, combine all ingredients in a bowl and mix together with whisk.

For the salad, combine watermelon, cucumbers, red onion, serrano, pepitas, cilantro and mint in a large bowl. 
Slowly pour the dressing over salad and toss gently until well combined. 
Add crumbled cheese.
Serve at room temperature or slightly chilled.

Ah… these ingredients. Simply delicious! And if you want to save time, skip the grilling of the watermelon. I’m sure it would be equally amazing!

What’s your favorite, refreshing summer salad? Please share!

xoxo,

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