Watermelon and jicama are refreshing on their own, but combined you’ve got a salad. And once you’ve got a salad, you’re half-way to a meal! Just add some greens, a loaf of crusty bread from the bakery, and why not some impeccably fresh fish or shrimp for the grill? (Simply lay out a couple sheets of foil, put the fish on there, fold up the edges to mimic a sheet pan, slather on some olive oil, sprinkle with salt, and set the whole shebang on the grill. This is my husband’s department, but I can tell you it takes about 10 – 15 minutes and keeps the mess (and heat) out of the kitchen!)
The halibut we grilled last night was delicious, as halibut usually is, but today I got to wondering–is it sustainable? Since I purchased at the Co-Op here in Bozeman, it turns out I made a “good choice” and that this halibut swam in the Pacific up near Alaska. (Wyatt uses the Monterey Bay Aquarium’s Seafood Watch List as his guide, so you’ll always be purchasing sustainable fish at the Co-Op. If you don’t shop at the Co-Op or another grocery that makes things like this obvious, don’t be shy, ask. Your choices matter and I think we all want our fish and oceans to stick around as long as possible. If you’re traveling, you can download a state-specific guide from Seafood Watch.)
My daughter is a fan of the show, The Kitchen, and especially Marcella, and it was her Watermelon-Jicama Salad with jalapeños that inspired our creation. Originally published in the Food Network magazine.
Watermelon and Jicama Salad
- 1/2 watermelon
- 1 jicama
- 1 lime
- 2 tbsp olive oil
- basil and/or mint a few leaves
- flaky sea salt, like Maldon
- feta or ricotta salata cheese crumbled
- arugula a few leaves
With a knife, slice the watermelon into inch-thick slabs and remove the rind. Cut into chunks and put into large bowl.
Remove the rind from the jicama and cut into 1/2-inch thick batons. Details: with the knife, cut a slab off one end of the jicama and place this side down on your cutting board to stabilize. Remove the remaining rind by cutting down all the way around. Cut off other end so rind is completely removed. Now cut the jicama in half then into planks about 1/2-inch thick. Flip the planks on their side and cut into 1/2-inch thick batons. Add to the watermelon.
Cut lime in half and squeeze over the watermelon and jicama. Drizzle with the olive oil. Pour out onto a serving plate or bowl. Tear basil and/or mint leaves and scatter over the top. Sprinkle with salt, and optional cheese. Arrange arugula or other greens on the side and serve.