Watermelon, Cucumber, and Jicama Salad

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 20%
  • Protein: 2g
  • Fat: 2.2g
  • Saturated fat: 1.2g
  • Carbohydrate: 20g
  • Fiber: 2.8g
  • Sodium: 304mg
  • Cholesterol: 0.0mg


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Watermelon, Cucumber, and Jicama Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy