Watermelon and Jicama Salad

Serves: 6

Cost per Serving:



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1 1/2 tablespoons balsamic vinegar
1 tablespoon lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups small arugula leaves
1/4 large jicama, cut into matchstick-size pieces
2 cups cubed seedless watermelon


Prep: 15 Minutes
Whisk vinegar, lemon juice, olive oil, salt and pepper in a large bowl until blended. Pile arugula on top and toss to coat. Add jicama and watermelon, then toss again. Serve right away.

Created date

July 2014

Nutritional Information

Calories 100
Fat 7 g
Satfat 1 g
Protein 1 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 102 mg