This week’s second post was inspired by two things: summer and the Mexican-style Slow Cooker Pork and Black Bean Soup I just made. Watermelon might as well be the official summertime fruit as far as I’m concerned. I don’t know about you, but I can’t think of a better, healthier treat than watermelon straight out of the refrigerator on a hot day. It’s so sweet and juicy, and the best way to cool off that doesn’t require putting on a bathing suit. This version of watermelon salad adds something new for me–jicama–and I’m really psyched to try it.
Today I am sharing a new recipe for inspiration. My first instinct was to mix it up with some Mexican flavors, and I’ve gotta say – it turned out really good! Who knew that you could get crunchy, sweet, salty, slightly spicy, and sour all in one dish? Enjoy!
With only six ingredients, I didn’t have a long grocery list. Well, actually our ingredients since I had the salt and chili powder already. I got everything needed for just over $10.
The jicama was a little tricky. I ordered my groceries from Whole Foods this week and chose 1 pound for the jicama. I ended up with one very small jicama (about the size of my fist) that wasn’t enough for this recipe. Apparently, it’s very dense and therefore quite heavy. Mr. Pinner was gracious enough to venture out to our local Publix and find me another, much larger jicama. Half of it was enough for the salad.
First up was cutting up the watermelon. It looked like it would take forever, so I went straight to YouTube to see if I could find a better way. Spoiler: I did! This beautiful fruit salad was ready in just 13 minutes thanks to this tutorial titled How to Cube a Watermelon in Record Time.
Next up was the jicama, and I really wish I had checked YouTube for a tutorial on how to peel it. The skin is thick and tough, and my vegetable peeler was no match for it. I ended up using a paring knife and slicing off more of the fleshy white interior than needed. No harm done since the root was huge, but there is an easier way to peel jicama.
The hard work was done! All that was left was chopping the cilantro and mixing the rest of the ingredients to make a dressing of sorts.