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Watermelon, Cucumber, and Jicama Salad





Yields
Makes 4 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories99
% Daily Value *
Total Fat 2.2g3%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 304mg14%
Total Carbohydrate 20g8%

Dietary Fiber 2.8g10%
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.