Yield
Makes 4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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