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Watermelon, Mango, and Jicama Salad

Prep 20 min
Total 25 min
Servings 8

An update on the retro watermelon salad. This version has watermelon, mango, and jicama, in a slightly sweet and tangy dressing. Cool and refreshing! MORE+ LESS-

By Baked Bree

March 16, 2017

Ingredients

tablespoons lime juice

tablespoons red wine vinegar

tablespoons honey

tablespoons olive oil

teaspoon chili powder

1/4

teaspoon ground cumin

1/8

teaspoon cayenne pepper

teaspoon salt

1/2

teaspoon ground black pepper

cups watermelon balls

cups jicama, cubed

cup mango, diced

tablespoons chopped cilantro

Steps

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1

In a small bowl, whisk together lime juice, vinegar, honey, olive oil, chili powder, cumin, cayenne, salt, and pepper. Set aside.
2

Combine watermelon, jicama, and mango in a large bowl.
3

Pour dressing over and toss well.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

When I was a little girl, my mom owned a catering company. I remember her crew filling hollowed out watermelons with fruit salad just about every single day. I spent a lot of time with a melon baller in hand, helping them make perfect little circles out of watermelon, cantaloupe, and honeydew. It might have tasted good, but it was totally boring! I’ve taken the watermelon salad and brought it to present day. But I just couldn’t give up the watermelon bowl – that needed to stay. Call it a throwback to the ‘80s. You can serve this salad in a regular dish, but it adds a fun twist to use the watermelon rind as the bowl. To do this simply wash the outside of your watermelon, and cut in half. Cut a little bit off of the bottom to keep the watermelon steady. You don’t want your watermelon bowl to roll away, do you? Using a melon baller, start to make watermelon balls. Put them in a large bowl. When you have gotten all the watermelon out of the rind, scoop out the inside to hold the rest of your salad. Pour the dressing over the fruit and toss well. Put the salad into the watermelon bowl and enjoy!