The idea for this salad sort of sparked when I noticed how boring the jicama, watermelon and cantaloup looked on my kitchen counter.
I was surprised at how delicious and beautiful it all turned out. On our upcoming Labor Day weekend and after all that grilled meat, enjoy this salad as a refreshing fruit course. Stay safe and enjoy the holiday!
Prep time: 15 to 20 minutes
Serves: 4 to 6
3 cups peeled and julienned jicama (one 5-inch jicama or less)
4 cups julienned watermelon
3 cups julienned cantaloup
2 to 3 green onions, dark green tips discarded
Juice from 1 lime
Drizzle of honey (optional)
1. Place the julienned jicama, watermelon and cantaloup in a bowl; toss lightly with lime juice.
2. Slice the white and light green parts of the onions and add them to the jicama mixture in bowl.
3. If desired, drizzle with honey and serve immediately.
Note: This salad is great as a fruit course or a snack.
Text and Photographs ©2013 Nancy DeLucia Real