Spicy Grilled Watermelon, Jicama and Cucumber Salad

Total Time
26mins
Prep 20 mins
Cook 6 mins

By Susan Russo, a food journalist and blogger (Food Blogga). She recommends it with grilled steak, but I make it with grilled fish. She writes, "If you’re making this salad ahead, hold off on adding the dressing and cheese until you’re ready to serve." The char adds a smoky taste to the watermelon but does soften it a bit; if you're skeptical about grilling it this combination of flavors works so well together you can just use ungrilled melon.

Ingredients Nutrition

Directions

  1. Preheat grill to high. Slice watermelon in half. Place flesh side down on a cutting board. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. Using a pastry brush, brush slices lightly all over with olive oil. Grill for 3 minutes per side, or until black grill marks appear. Cool slightly before cutting into cubes.
  2. For the dressing, combine all ingredients in a small bowl and whisk. Set aside.
  3. For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl. Add dressing and toss gently until well combined. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.
Most Helpful

5 5

Wow! This salad really impresses! I made this for a backyard bbq party I went to last week, and everyone couldn't stop talking about it and begged for the recipe. Thanks so much for posting this! It was delicious, and even though I didn't get but a few tastes of it, I absolutely loved it and will be making it again. Made for My 3 Chefs 2012.