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“All of a sudden watermelon salads are everywhere. I grew up eating watermelon sprinkled with salt, so I’m used to the savory profile, but, until recently, had never really had it with cheese and/or greens. It’s just an incredibly light and refreshing combo that’s great for an outdoor summer party. For a nicer presentation, carefully scoop out the watermelon flesh and use the hollowed-out watermelon as a serving dish. If it’s moving around too much because of the round base, just cut a sliver off the bottom to flatten.”
Combine the watermelon and jicama in a large bowl. Add the cilantro, basil, lime zest, chives, scallions and jalapeño. Mix well to evenly incorporate.
In a small bowl, combine the olive oil, lime juice and lemon juice, and mix well. Season to taste with salt and pepper, then drizzle over the watermelon-jicama mixture. Toss in the crumbled queso fresco and mint. Check the seasoning and add more salt and pepper if needed.