Watermelon jicama mint salad – this summer favorite will surprise you with its wide range of mouthwatering contrasting flavors and textures – creamy, and crunchy, sweet and tart, but most of all – delicious and refreshing!
I’m rarely absorbed by a cookbook like I was with Hartwood. From the first time I lay my eyes on it at Barns & Noble, I was immediately drawn to its rustic appeal, vibrant pictures and unique recipes.
At the heart of it, is the whimsical journey of a young couple who quit their busy lives in New York, and moved to Tulum, Mexico, to start everything from scratch, and build the restaurant of their dreams. It’s a story of courage, a story of love, and above all, it’s an inspirational cookbook with spectacular pictures of exotic food, and seascapes. I kept marveling at the creativity and unusual combinations of ingredients. I’ve cooked the food, and I’ve seen the hype, and it inspired me to go visit Hartwood restaurant in Tulum!
One of the first recipes I made was their Jicama salad with lime vinaigrette and mint crema. It was bursting with citrus flavors, and packed with refreshing mint both in the creamy dressing and in the salad. I simply fell in love with it.
Overtime, I’ve modified the salad quite a bit to use what’s in season, and replace what I don’t have on hand. Instead of oranges, I tried watermelon which still goes beautifully with the mint. I opted for fresh raspberries mashed with honey, in place of the prickly pear preserve. I even dared to change the mint crema dressing by adding avocado in place of olive oil to create a creamier base for the salad. The result was a mouth watering and super refreshing salad – a juxtaposition of flavors and textures – creamy and crunchy, sweet and tart.
If you decide to make this salad, use very cold ingredients, and serve as a first course on a hot summer day, followed by some grilled seafood. Be sure to try the original version with orange segments instead of watermelon, but add a quick dressing of lime and honey too. Use the full 2 cups of mint leaves – it’s the star ingredient in this salad.
I can’t wait to visit Hartwood and try the authentic jicama mint salad! (to be happening soon…)
Watermelon jicama mint salad - this summer favorite will surprise you with its wide range of mouthwatering contrasting flavors and textures - creamy, and crunchy, sweet and tart, but most of all - delicious and refreshing!
- 1 medium jicama, cut into matchsticks
- 4 cups watermelon, cut into bite-size cubes
- 1 cup mint leaves
- 3-4 Tbs roasted, salted sunflower seeds and/or pepitas
- 1 cup sour cream
- 1 cup mint leaves, packed
- 1 medium avocado
- 3 Tbs lime juice
- 3 Tbs honey
- 1/2 tsp salt
- 1 cup raspberries (fresh or frozen)
- 1 tsp honey (optional)
Make the mint crema by combining all ingredients in a blender or food processor, until everything is smooth and creamy. Leave in the fridge.
Mash the raspberries with a fork, and add the honey (if using) until you get a chunky sauce.
Cut watermelon into 1-inch cubes, and jicama into thin matchsticks.
Place a few Tbs of the mint cream on a salad plate. Arrange the watermelon cubes, and jicama pieces on top. Roughly tear 1 cup of mint leaves, or leave whole if small, and add to the fruit. Sprinkle with pepitas, and sunflower seeds. Spoon the raspberry sauce on top.