Spicy Grilled Watermelon, Jicama and Cucumber Salad

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.

• Ready In: 26 mins
• Serves: 4-6

Ingredients

• Salad

• 1  seedless watermelon, about 4 pounds (red or yellow)
•  olive oil, for brushing the melon slices
• 1  cup  peeled and diced jicama
• 1  cup  thinly sliced cucumber
• 1⁄2 cup  finely diced red onion
• 1  serrano chili, seeded and minced
• 1  tablespoon  roasted salted  pepitas (hulled pumkin seeds)
• 1⁄2 cup  chopped fresh cilantro
• 1⁄4 cup  chopped of fresh mint
• 4  ounces queso fresco, crumbled

• Dressing

• 1  tablespoon olive oil
• 1  tablespoon apple cider vinegar
• 1  lime, juice and zest of
• 1  teaspoon honey
• 1⁄4 teaspoon salt

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.