Jicama and Watermelon Salad with Mint
Serves 8
About
Directions
Whisk together the champagne vinegar, tequila, lime juice, honey and cayenne pepper in a mixing bowl. Season with salt and pepper and slowly whisk in the canola oil until emulsified.
Combine the watermelon and jicama large mixing bowl. Season with salt and pepper and add the vinaigrette; toss to coat evenly and place the salad on a platter.
Garnish the top with watercress and mint.
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Ingredients
2 tablespoons champagne
vinegar
2 tablespoons tequila
2 tablespoons lime juice
1 teaspoon honey
-
pinch cayenne pepper
½ cup canola oil
4 cups seedless watermelon, cut
into ½ - inch dice
4 cups jicama, peeled and cut
into ½ - inch dice
1 bunch watercress, washed
and trimmed
½ cup mint leaves
- fine sea salt and freshly
ground pepper
