Watermelon Jicama Salad with Cumin, Chile and Lime
A piquant take on the ubiquitous watermelon feta salad, this summer dish gets a boost from crunchy jicama, cotija cheese, and an eye-opening dressing.
Prep Time: 15 minutesminutes
Total: 15 minutesminutes
Servings: 2large or 4 smaller servings
Ingredients
Dressing:
1teaspooncoriander seed
½teaspooncumin seed
¾teaspoonmild ancho chile powder
½teaspoonflaky salt (such as Maldon)
¼teaspooncracked black pepper
1tablespoonsuper good olive oil
juice of 1-2 limes (to taste)
Salady Bits:
3cupschunked watermelon flesh (1 pound / 460g) (about ¼-½of a mini seedless melon)
1smallish Persian cucumber, thinly sliced(1/2 cup / 60 g)
1cuppeeled, slivered jicama(120g)
2-4ouncescotija cheese, crumbled (1/2 - 1 cup)
a few handfuls mint leaves, torn if large
a few handfuls cilantro leaves, torn
slivered red onion, toasted pepitas, or avocado (optional)
Instructions
Place the cumin and coriander seed in a small, dry skillet, and toast over medium heat, shuffling the skillet often, until fragrant, 1-2 minutes. Cool, then grind in a mortar and pestle or spice grinder.
In a large bowl, combine the watermelon, cucumber, and jicama. Sprinkle with the ground spices, chile powder, salt, pepper, and drizzle with the olive oil and juice of 1 lime. Toss to coat, then toss in the cheese, herbs, and onion, avocado, and/or pepitas if using. Taste, adding more of anything you feel the salad needs. Serve right away, or cover and chill for up to 4 hours.
Notes
Few foods are as welcome on a hot day as this salad! Feel free to be loosey-goosey with the ingredients here, adding more or less of anything to your taste.Ancho chile powder is usually not spicy in the slightest, but it lends a warm, toasty flavor to this salad. If using a spicier chile powder, add it pinch by pinch to taste.If you can't find cotija cheese, trade in queso fresco or feta, or leave off the cheese for a vegan variation.I like this salad best when left to marinate in the fridge for a few hours so the watermelon can absorb flavor from the spices and herbs.Nutritional values are based on one of two large servings.