Watermelon, Cucumber, and Jicama Salad
How to Make It
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly toasted, 3 to 4 minutes. Pour from pan.
Step 2
2
Cut 4 equal slices, each 1/2 inch thick, from watermelon piece. Lay each slice on a plate. Cut off and discard rind from remaining watermelon; cut watermelon into 1/2-inch chunks.
Step 3
3
Put watermelon chunks into bowl along with jicama, vinegar, and basil. Peel cucumber, cut into 1/2-inch chunks, and add to bowl. Mix and season to taste with salt.
Step 4
4
Spoon salad mixture equally onto watermelon slices; sprinkle portions with toasted coconut.
Ingredients
2 tablespoons sweetened shredded dried coconut
1 piece seedless watermelon (about 2 3/4 lb.)
1/2 cup diced (1/8 in.) jicama
1/4 cup seasoned rice vinegar
1/4 cup slivered fresh basil leaves
1 cucumber (about 1 lb.)
Salt
Directions
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly toasted, 3 to 4 minutes. Pour from pan.
Step 2
2
Cut 4 equal slices, each 1/2 inch thick, from watermelon piece. Lay each slice on a plate. Cut off and discard rind from remaining watermelon; cut watermelon into 1/2-inch chunks.
Step 3
3
Put watermelon chunks into bowl along with jicama, vinegar, and basil. Peel cucumber, cut into 1/2-inch chunks, and add to bowl. Mix and season to taste with salt.
Step 4
4
Spoon salad mixture equally onto watermelon slices; sprinkle portions with toasted coconut.
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