Best 8 Jicama Melon Cucumber And Tomato Salad Recipes
Escape the mundane with a refreshing Jicama Melon Cucumber and Tomato Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad boasts a delightful crunch from the jicama and cucumber, a burst of sweetness from the melon, and a tangy kick from the tomatoes. Dressed in a tangy lime-cilantro vinaigrette, this salad is perfect for hot summer days and backyard barbecues.
But that's not all - this versatile recipe offers endless possibilities for customization. For a spicy kick, add a pinch of chili powder or chopped chili peppers. Craving a tropical twist? Substitute mango or pineapple for the melon. Or, for a heartier salad, add grilled chicken or shrimp.
This article presents a collection of refreshing summer salads that are sure to impress. From the classic Cucumber Salad with its simple yet addictive combination of cucumber, onion, and vinegar, to the unique Watermelon Feta Salad with its sweet and savory balance, these salads are anything but ordinary.
Unlock the secrets of a refreshing and flavorful culinary journey as you explore these delightful recipes. Your taste buds will thank you!
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
JICAMA AND WATERMELON SALAD
Steps:
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
MELON, CUCUMBER AND TOMATO SALAD
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
MELON, CUCUMBER AND CHERRY TOMATO SALAD
This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
- Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
- Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
JICAMA, MELON, CUCUMBER, AND TOMATO SALAD
Number Of Ingredients 12
Steps:
- In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
JICAMA CUCUMBER SALAD
Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges
SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY
Here's what you need: small seedless watermelon, limes, Simple Truth™ Organic Grape Tomatoes, Simple Truth™ Organic Hass Avocados, medium Simple Truth™ Cucumber, Simple Truth™ Rosemary Balsamic Salad Dressing, jalapeño, flaky sea salt, Simple Truth Roasted and Salted No Shell Pistachios, Simple Truth™ Organic Basil leaves, Simple Truth Organic Chives
Provided by Kroger
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
- Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
- Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
- Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
- Enjoy!
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
Tips for Making Jicama Melon, Cucumber, and Tomato Salad:
- Choose ripe, fresh vegetables for the best flavor. Look for jicama that is firm and smooth, with no blemishes. Choose cantaloupe or honeydew melon that is fragrant and slightly soft to the touch. Select cucumbers that are deep green and firm, and tomatoes that are ripe and juicy. - Cut the vegetables into uniform pieces so that they cook evenly. This will also help them to absorb the dressing more easily. - Use a sharp knife to cut the vegetables. This will help to prevent them from tearing or bruising. - If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables. Be careful not to cut yourself! - A variety of dressings can be used for this salad. A simple vinaigrette dressing made with olive oil, vinegar, salt, and pepper is a good option. You could also use a citrus-based dressing made with lemon or lime juice, or a creamy dressing made with yogurt or sour cream. - Garnish the salad with fresh herbs, such as cilantro or mint, before serving. This will add a pop of color and flavor to the dish.Conclusion:
This jicama melon, cucumber, and tomato salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and healthy lunch or a tasty side dish for your next barbecue, this salad is sure to please. Bon appétit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
