Watermelon, Cucumber, and Jicama Salad

The last thing anyone wants during the summer is to feel weighed down.

You want to be relaxing in the sun, swimming in the ocean, and just spending as much time outside as possible. Unfortunately, you can’t do those things when you feel like a slug because you ate too much for lunch.

A great way to avoid ever having that feeling is to cook light and healthy dishes as much as possible.

That way, you can eat as much as you like, without the extra weight dragging you down.

A couple nights ago, I put together this salad, and it was just perfect. Light, refreshing, and definitely something different from my normal dinner routine. I swear I could have eaten the whole bowl if the rest of my family hadn’t already taken their fair share.


Watermelon, Cucumber, and Jicama Salad – original recipe can be found here

Watermelon, Cucumber, and Jicama Salad

Recipe by editor
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  • 4 cups cubed seedless watermelon

  • 2 cups cubed and peeled jicama

  • 2 cups sliced cucumber

  • 1/2 cup lime juice

  • 1/4 cup chopped mint

  • 1/4 cup chopped basil

  • 1 tsp salt


  • Toss together all ingredients in a large serving bowl. Serve immediately. Alternately, you can cut the watermelon and vegetables beforehand and chill them, covered, for up to 6 hours before adding lime juice, herbs, and salt, and serving.

This is the summer salad you want on your table. It’s got all the bright and cheery flavors you crave, and is sure to add something new and special to any meal.

Serve it with grilled chicken or fish for a complete healthy summer meal.

And for dessert. . .

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