Watermelon Jicama Salad
Prep time
Total time
Recipe type: Salad
Serves: 4 servings
  • 3 cups seedless watermelon, chopped into small cubes
  • 3 cups jicama root, peeled and chopped into small cubes, same size as watermelon
  • ¼ cup flat-leaf parsley, chopped
  • ⅛ cup mint leaves, sliced fine
  • Combine in a bowl that offsets the colors nicely (glass, white or blue)
  • ⅛ cup olive oil
  • 3-4 tablespoons unfiltered apple cider vinegar
  • Himalayan sea salt to taste (start with ½ teaspoon and taste)
  • 3-5 swirls with black pepper mill
  1. Mix vinaigrette until well combined and creamy.
  2. Add to chopped ingredients, fold gently.
  3. Keeps in fridge for up to 3 days.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/watermelon-jicama-salad/