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,