Jicama and Watermelon Salad Recipe


Beat the summer heat with this refreshing Jicama and Watermelon Salad. Combining the crunchy texture of jicama with the sweet juiciness of watermelon, this salad is perfectly balanced with a zesty lime dressing, fresh cilantro, and a hint of chili powder. Ideal for a light lunch, a side dish, or a picnic treat, this salad is sure to be a hit at any gathering.

Overview of the Recipe:

Jicama and Watermelon Salad is a vibrant, colorful dish that combines fresh produce with a simple yet flavorful dressing. The crisp jicama and juicy watermelon are complemented by the tanginess of lime juice, the sweetness of honey, and the spice of chili powder. Fresh cilantro and red onion add depth, while crumbled feta cheese provides a creamy contrast. This salad is easy to prepare and perfect for warm weather.

History and Origin:

Jicama, also known as Mexican yam bean, is a root vegetable native to Mexico. It has been used in Mexican cuisine for centuries, often enjoyed raw in salads or as a snack. Watermelon, originating from Africa, is another ancient fruit that has spread worldwide. This salad brings together these two ingredients, reflecting a fusion of culinary traditions with a modern twist.


  • 2 cups jicama, peeled and cut into matchsticks
  • 4 cups watermelon, cubed
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)


Step 1: Prepare Jicama and Watermelon

  1. Peel and Cut Jicama: Peel the jicama and cut it into matchsticks. Measure out 2 cups.
  2. Cube Watermelon: Cut the watermelon into cubes, measuring out 4 cups.
  3. Combine in Bowl: Place the jicama matchsticks and watermelon cubes in a large mixing bowl.

Step 2: Make Dressing

  1. Mix Ingredients: In a small bowl, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of honey, 1/4 teaspoon of salt, and 1/4 teaspoon of chili powder (if using).

Step 3: Combine Salad

  1. Pour Dressing: Pour the lime dressing over the jicama and watermelon in the large bowl.
  2. Add Additional Ingredients: Add 1/4 cup of chopped fresh cilantro and 1/4 cup of thinly sliced red onion.
  3. Toss Salad: Gently toss all the ingredients together until well combined.

Step 4: Add Feta (Optional)

  1. Sprinkle Feta: If desired, sprinkle 1/4 cup of crumbled feta cheese over the top of the salad.

Step 5: Chill and Serve

  1. Refrigerate: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
  2. Serve: Serve the salad chilled, garnished with additional cilantro if desired.

Serving Suggestions:

Jicama and Watermelon Salad can be served as a light appetizer, a refreshing side dish, or a healthy snack. It pairs well with grilled meats, fish, or as part of a summer picnic spread. For an extra touch, serve with lime wedges on the side.

Variations of the Recipe:

  • Spicy Kick: Add finely chopped jalapeños for an extra spicy kick.
  • Mint Twist: Substitute cilantro with fresh mint leaves for a different flavor profile.
  • Vegan Option: Omit the feta cheese or use a plant-based cheese alternative.

Health Benefits and Notes:

This salad is not only delicious but also packed with nutrients. Jicama is a low-calorie vegetable rich in fiber, vitamin C, and antioxidants. Watermelon is hydrating and provides vitamins A and C, as well as antioxidants like lycopene. The fresh lime juice adds vitamin C, while the optional chili powder can boost metabolism.


Q: Can I prepare this salad ahead of time? A: Yes, you can prepare the salad a few hours in advance. Keep it refrigerated and add the feta cheese just before serving to maintain its texture.

Q: Can I use another type of melon? A: Absolutely! Cantaloupe or honeydew melon can be used as a substitute for watermelon.

Q: How long does this salad last? A: The salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. The jicama and watermelon may release some liquid, so drain any excess before serving again.

Q: What can I use instead of honey for a vegan version? A: You can substitute honey with agave nectar or maple syrup to keep the salad vegan-friendly.


This Jicama and Watermelon Salad is a delightful and refreshing dish perfect for hot summer days. With its crisp and juicy texture, complemented by a tangy and sweet dressing, it’s a versatile recipe that can be enjoyed as a side dish or a light snack. Easy to prepare and full of vibrant flavors, this salad is sure to become a favorite in your household. Enjoy the fresh taste and health benefits of this colorful creation!

Leave a Comment