Watermelon, Cucumber, and Jicama Salad

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

July 1998
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