Spicy Grilled Watermelon, Jicama And Cucumber Salad

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 seedless watermelon, about 4 pounds (red or yellow)
• olive oil, for brushing the melon slices
• 1 cup peeled and diced jicama
• 1 cup thinly sliced cucumber
• 1/2 cup finely diced red onion
• 1 serrano chili, seeded and minced
• 1 tablespoon roasted salted pepitas (hulled pumkin seeds)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 4 ounces queso fresco, crumbled
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 lime, juice and zest of
• 1 teaspoon honey
• 1/4 teaspoon salt

Recipe

• 1 preheat grill to high. slice watermelon in half. place flesh side down on a cutting board. cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. using a pastry brush, brush slices lightly all over with olive oil. grill for 3 minutes per side, or until black grill marks appear. cool slightly before cutting into cubes.
• 2 for the dressing, combine all ingredients in a small bowl and whisk. set aside.
• 3 for the salad, combine cooled cubed watermelon, cucumbers, red onion, serrano chili, pepitas, cilantro and mint in a large bowl. add dressing and toss gently until well combined. add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.