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Watermelon jicama mint salad - it's a mouthwatering combination of contrasting flavors and textures - creamy, and crunchy, sweet and tart, but most of all delicious and refreshing! | www.viktoriastable.com

Watermelon jicama mint salad

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!

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 318 kcal
Author Adapted from Hartwood cookbook by Eric Werner and Mya Henry

Ingredients

For the salad:

  • 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

For the mint crema:

  • 1 cup sour cream
  • 1 cup mint leaves, packed
  • 1 medium avocado
  • 3 Tbs lime juice
  • 3 Tbs honey
  • 1/2 tsp salt

For the raspberry sauce:

  • 1 cup raspberries (fresh or frozen)
  • 1 tsp honey (optional)

Instructions

  1. Make the mint crema by combining all ingredients in a blender or food processor, until everything is smooth and creamy. Leave in the fridge.

  2. Mash the raspberries with a fork, and add the honey (if using) until you get a chunky sauce.

  3. Cut watermelon into 1-inch cubes, and jicama into thin matchsticks.
  4. 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.