Watermelon, Cucumber, and Jicama Salad

Recipe from Sunset

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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

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. 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.
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