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Watermelon, Cucumber, and Jicama Salad

Yield Makes 4 servings

Ingredients

  • 2 tablespoons sweetened shredded dried coconut
  • 1 piece seedless watermelon (about 2 3/4 lb.)
  • 1/2 cup diced (1/8 in.) jicama
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup slivered fresh basil leaves
  • 1 cucumber (about 1 lb.)
  • Salt

Nutrition Information

  • calories 99
  • caloriesfromfat 20 %
  • protein 2 g
  • fat 2.2 g
  • satfat 1.2 g
  • carbohydrate 20 g
  • fiber 2.8 g
  • sodium 304 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly toasted, 3 to 4 minutes. Pour from pan.

  2. Cut 4 equal slices, each 1/2 inch thick, from watermelon piece. Lay each slice on a plate. Cut off and discard rind from remaining watermelon; cut watermelon into 1/2-inch chunks.

  3. Put watermelon chunks into bowl along with jicama, vinegar, and basil. Peel cucumber, cut into 1/2-inch chunks, and add to bowl. Mix and season to taste with salt.

  4. Spoon salad mixture equally onto watermelon slices; sprinkle portions with toasted coconut.