"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Watermelon, Cucumber, and Jicama Salad Recipe

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This recipe for Watermelon, Cucumber, and Jicama Salad, by , is from The Nuttall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Nuttall
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp sweetened shredded dried coconut
1 piece seedless watermelon (about 2 3/4 lbs)
1/2 cup diced (1/8 in.) jicama
1/4 cup slivered fresh basil leaves
1 cucumber (about 1 lb. )
salt

Directions:
Directions:
In an 8 to 10 inch frying pan over medium-high, stir coconut until lightly toasted, 3 - 4 minutes. Pour from pan. 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. 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. Spoon salad mixture equally onto watermelon slices. Sprinkle portions with toasted coconut..

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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