Recipe: Citrus-Infused 50-50 Salad


Citrus-Infused 50-50 Salad

This refreshing salad is basically 50% fruit and 50% veggie, and will likely be the most refreshing dish served at your next BBQ or picnic and just might become a “regular” part of dinner on these toasty evenings!

Yields 8 servings (1 cup each)

4 cups of watermelon, 1/4” dice
4 jicama, well peeled and cut into 1/4” dice
Zest from 1 orange
1/2 cup fresh orange juice* (from about 1 1/2 oranges)
Zest from 1 lime
1/4 cup fresh lime juice* (from about 1 1/2 limes)
2 TBSP honey (optional – can also use date syrup)
1/2 ground black pepper
1/4-1/3 cup fresh mint leaves (torn into tiny pieces)
Salt to taste (dash)

Make a dressing in a small bowl by whisking together the zest from orange and lime, orange juice, lime juice, honey/date syrup (if using), and black pepper. In a large bowl, combine watermelon, jicama and mint, drizzle with all of the dressing and carefully stir until well combined. Taste and season with a dash salt (if needed).

*Prep Smart/Cook Smart Tip: Always zest citrus with a microplane (one of my favorite cooking tools) BEFORE squeezing the fruit for juice.

Nutrition Info (per cup) 73 kcals, 0 g fat, 0 mg cholesterol, 18 g CHO, 4 g fiber, 1 g protein, 30 mg vitamin C, 4 mg sodium, 229 mg potassium, 1 mg iron

Recipe slightly adapted by The Nutrition Professor from Bobby Flay

To learn more about jicama, read my newspaper article that featured this recipe and watch my Farmers’ Market video.


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