Spicy Grilled Watermelon Jicama and Cucumber Salad
Fire up your grill for a bold and refreshing twist with this Spicy Grilled Watermelon Jicama and Cucumber Salad! Combining smoky-sweet grilled watermelon with the crisp crunch of jicama and cucumber, this summer-ready dish dazzles with layers of texture and flavor. An ancho chili-lime dressing brings a zesty kick, while fresh cilantro and thin slices of jalapeño add vibrancy and heat. For an optional creamy finish, sprinkle on crumbled feta cheese. Perfect as a side dish or light main, this salad is a feast for the taste buds and the eyes, offering a balance of sweet, tangy, and spicy notes. Ready in just 30 minutes, it’s a must-try for your next barbecue or picnic. Keywords: grilled watermelon salad, spicy jicama salad, summer salad recipes, chili-lime dressing.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 small (about 5 pounds) seedless watermelon
- 1 medium (about 1 pound) jicama
- 1 large English cucumber
- 2 tablespoons olive oil
- 2 teaspoons ancho chili powder
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.25 cup (chopped) fresh cilantro
- 1 small (thinly sliced) jalapeño
- 0.25 cup (crumbled, optional) feta cheese
Instructions
Cut the watermelon into 1-inch-thick wedges, removing the rind but leaving the slices large enough to grill without falling apart.
Preheat a grill or grill pan over medium-high heat.
Brush the watermelon slices lightly with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of the ancho chili powder.
Grill the watermelon for 2-3 minutes on each side, or until grill marks appear. Remove from the grill, let cool slightly, and cut into bite-sized cubes.
Peel the jicama and slice it into thin matchsticks or small cubes for easier mixing with the salad.
Cut the cucumber into thin, half-moon slices or cubes, leaving the skin on for texture and color.
In a small bowl, whisk together the remaining olive oil, lime juice, honey, remaining ancho chili powder, kosher salt, and black pepper to create the dressing.
In a large bowl, combine the grilled watermelon cubes, jicama, cucumber, chopped cilantro, and thinly sliced jalapeño peppers. Toss gently to avoid crushing the watermelon.
Drizzle the dressing over the salad and toss to coat evenly.
If desired, sprinkle crumbled feta cheese on top for extra creaminess and flavor.
Serve immediately, or chill in the refrigerator for up to 30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 40.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
