Prep 15 mins
Cook 0 mins
This recipe comes from the July 2009 issue of Cooking Light Magazine. Yummy!
- 4 cups seedless watermelon, cut up in cubes
- 1 1⁄2 cups jicama, cut up in half inch cubes
- 1 cup chopped English cucumber
- 1⁄2 cup chopped red onion
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoon olive oil
- Combine ingredients and pour dressing over all. Refrigerate til ready to serve.