Refreshing Watermelon Jicama Salad

Below is a recipe for a watermelon jicama salad, complete with mint and cucumber to make you feel like a walking breath of fresh air. Check out my super rad vid:


California is hot right now. Not quite shower-twice-a-day hot, but close. We’ve been spending a lot of time outside, grillin’ n chillin’, sippin’ drinks by the pool and apparently removing the letter ‘g’ from the end of words.


I gotta say, I’d prefer to NOT eat anything hot this time of year, unless it’s after the sun has gone down. But we still have to eat so, why not make something refreshing and light? Ya? Yeah. 

Some of the health perks:

  • You won’t feel too full to go swimming right after you eat, or while you’re still chewing for that matter. Don’t tell mom.

  • Jicama is packed with vitamin C and fiber to keep you healthy and your digestive system happy.

  • Watermelon will help you stay hydrated on hot days and LYCOPENE - an antioxidant that has countless health benefits

Behold, most refreshing salad ever:



(recipe yields about four servings)

  1. ¼ large watermelon, cubed
  2. ½ jicama, peeled and cut into strips (you can use a knife or a vegetable peeler)
  3. ½ large cucumber or 1 persian cucumber - sliced
  4. 2 tbsp olive oil
  5. Juice of 2 limes
  6. Black pepper to taste
  7. Trader Joe’s chile lime seasoning blend (You could probably get away with just using some chipotle pepper, paprika, chile powder and lime zest if you can’t make it to TJ’s)
  8. Fresh mint - about ¼ cup or more
  9. Fresh cilantro - optional, to taste


  1. Cube your watermelon, place in large bowl

  2. Peel jicama then cut into strips - add to bowl

  3. Cut cucumber - add to bowl

  4. Mix together

  5. Sprinkle on the olive oil, lime juice, mint and cilantro, mix again

  6. Pepper it, and sprinkle enough chile lime seasoning to give it some zing. I recommend starting small and adding more to taste.

  7. Mix one last time and enjoy! If prepping in advance, store in the fridge.