Monday, August 5, 2013

A Healthy Lunch - Watermelon, Cucumber & Jicama Salad

I have been amazingly not hungry this weekend. We will see what the first day back to work brings with this new plan. Packed up the lunch and some healthy snacks (carrots and half sour pickles).
Jicama BulbCut Jicama
WHAT IS JICAMA? Jicama [HIK-ka-ma] is a bulbous root vegetable with rough, tough, brown skin which should be peeled before eating or cooking. Inside, the flesh is white, wet and crunchy, similar to a raw potato but wetter and crunchier. The flavor is mild,  slightly sweet, a little nutty. I have never cooked it (something new to try) but love it in salads. Look for it in the produce section.

Watermelon Cucumber and Jícama Salad Gourmet | July 2004
4 cups cubed seeded watermelon2 cups cubed  peeled jicama 
2 cups cubed  peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice *
1/4 cup chopped fresh mint or 1 Tbsp dried

2 Tbsp chopped fresh parsley or cilantro or 2 tsp. dried
1/4 cup + 2 Tbsp chopped fresh basil or 5 tsp dried
1/2 teaspoon salt

Toss together all ingredients in a serving bowl. Serve immediately. 

If serving later as I am for lunch, combine the watermelon, jicama and cucumber in a bowl. Cover and store in the refrigerator until ready to serve,
If using dried herbs, combine the lime juice with the chopped herbs and salt and store in a separate small container.
If using fresh herbs, combine the lime juice with the salt in once small container and the herbs in another.
When ready to serve combine all ingredients.

* If using dried herbs, you may need a little more lime juice because the herbs will absorb some it it as then reconstitute,

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