Citrus-infused 50-50 salad
This refreshing salad is basically 50 percent fruit and 50 percent veggie, and will likely be the most refreshing dish served at your next barbecue or picnic!
Timaree HagenburgerThe Nutrition Professor
Cosumnes River College, Sacramento
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Zest of 1 orange
1/2 cup fresh orange juice (from about 1 1/2 oranges; see tip)
Zest of 1 lime
1/4 cup fresh lime juice (from about 1 1/2 limes; see tip)
2 tbsp. date syrup or maple syrup
1/2 tsp. ground black pepper
4 cups diced watermelon (1/4-inch dice)
4 jicama, well peeled and cut into 1/4-inch dice
1/4 to 1/3 cup torn fresh mint leaves (torn into tiny pieces)
Salt, to taste
Make a dressing in a small bowl by whisking together citrus zest and juice, syrup and pepper. In a large bowl, combine watermelon, jicama and mint, drizzle with dressing and carefully stir until well combined. Taste and season with a dash of salt, if needed.
The Nutrition Professor's Prep Smart/Cook Smart Tip:
- Always zest citrus with a microplane (one of my favorite cooking tools) before squeezing the fruit for juice.
Recipe slightly adapted by The Nutrition Professor from Bobby Flay, www.foodnetwork.com