I have a habit of grabbing unusual ingredients when I see them in the market. Sometimes I come across jicama (pronounced hikama). This unusual little gem of an ingredient looks like a brown turnip. It requires no cooking, and is surprisingly sweet; with a texture similar to an apple.
Living in South Florida, we get a lot of steamy days. Adding fruit to a salad, like in this watermelon feta salad, is one of my favorite ways to cool down. The play of textures and sweet/salty/sour is addicting.
I made this salad from ingredients I had in my fridge at the time, and it was amazing. You’ll love the contrast of the crunchy jicama and the soft, juicy sweetness of the melon. The mint adds a refreshing touch; perfect for a hot summer day. The shades of green make a beautiful presentation, but feel free to substitute your favorite melon.
- 1 large jicama, julienned
- 2 green onions, finely sliced
- 2-3 cups honeydew melon, sliced
- 1 small cucumber, chopped
- 2 handfuls mint, finely chopped
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Prepare jicama by simply peeling or cutting off the outer skin. Cut into small pieces or julienne. Toss into a large bowl with green onion, melon, cucumber and mint.
Whisk together remaining ingredients in a small bowl. Season well with salt and pepper.
Toss salad with dressing. Serve right away or chill in refrigerator for an hour.