Name: Watermelon and Jicama Salad With Jalapeño and Lime
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 Servings
Ingredients: 1 3-pound seedless watermelon, rind removed, cut into 2½x½-inch sticks; ½ large jicama, peeled, cut into 2½x½-inch sticks; 1 jalapeño or serrano chile, thinly sliced; 1 scallion (white and pale-green parts only), thinly sliced on a diagonal; ½ cup coarsely chopped cilantro; 3 tablespoons fresh lime juice; Kosher salt

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Alex Lau

This colorful watermelon and jicama salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Recipe notes