A spiced-up summer favorite
By Bryan Cunningham
Bryan Cunningham has been a chef for nearly 20 years. He loves learning new skills in the kitchen and experimenting with different ingredients. When he’s not in the kitchen, he is watching shows featuring his favorite chefs or spending time with his wife and three children. He is proud of living in his native town of Albert Lea and is working on building his new catering business, Yankee Catering.
Summer is upon us — and with it comes picnics and parties and grilling out with family and friends. I love to enjoy a delicious watermelon with my summer meals, and it’s even better when spiced up just a bit with some jicama and mint. If you happen to get a bland watermelon, this is the perfect recipe to bring out the flavor each and every time. I hope you enjoy this summery salad as much as my family and I do.
Watermelon and Jicama Salad
1/2 cup fresh orange juice
1 teaspoon orange zest
1/4 cup fresh lime juice
1 teaspoon lime zest
2 tablespoons honey
1 tsp ground black pepper
1 jicama, skinned and shaved
4 cups watermelon, cut in 1- or 2-inch pieces
1/3 cup roughly chopped fresh mint leaves
In a large bowl, combine orange juice, orange zest, lime juice, lime zest, honey, pepper and salt. Whisk together.
Add jicama, watermelon and mint to bowl. Stir again to combine. Chill for at least an hour for the best flavor.