Mexican Watermelon Salad
A delightful combination of flavors and textures, featuring the natural sweetness of watermelon, the crunchy texture of jicama, and the burst of tangy blueberries.
Servings 8
Calories 48kcal
Ingredients
- 4 cups watermelon cubed
- 2 cups jicama cubed
- 1 cup blueberries
- 1 lime juiced
- ¼ cup fresh cilantro chopped fine
- ¼ teaspoon Optional: sea salt
- Optional: chili powder
- Optional: feta cheese, queso fresco or cotija cheese
Instructions
- Add watermelon, jicama, blueberries, and lime juice to a large bowl. Add salt, chili powder, or diced jalapeno if using. Stir to toss and coat; cover and refrigerate for 1-2 hours to let flavors marinate and mingle.
- Before Serving: Top with chopped cilantro, and if adding cheese, crumble it on top.
Notes
- To cut jicama, peel off the tough outer layer with a vegetable peeler. Then, slice it into thin sticks or cubes.
- Add some fresh diced jalapeno or a little chili powder for a kick of heat.
- Variations on a traditional Mexican watermelon salad recipe can include adding avocado, cucumber, or red onion, feta cheese, queso fresco, or cotija cheese.
- A light dressing made with lime juice, olive oil, and honey or agave nectar goes well with a Mexican watermelon salad. Add just before serving to keep the ingredients fresh and crunchy.
- You can add grilled chicken, shrimp, or steak for a heartier meal.
- Try honeydew or cantaloupe instead of watermelon and chopped apple or pear instead of jicama.
Nutrition
Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 159mg | Fiber: 3g | Sugar: 7g | Vitamin A: 487IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 0.5mg