Jícama-Melon Salad Recipe

Jícama-Melon Salad Recipe

  • 1 large jícama, peeled and cut into 1/4-inch-wide strips
  • 3 navel oranges, peeled and sectioned with pulp and membrane removed
  • 1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
  • 1/2 cup pomegranate seeds
  • 1 cup fresh lime juice
  • 2 sprigs cilantro, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder (optional)
  1. In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
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