Two salsa recipes in one week! So sorry but it’s that time of year when fresh produce is everywhere I look and I’m trying to use it before it’s gone. Not to mention it’s summer and we spend more time outdoors eating by the fireplace or pool and we need goodies to take with us.
This is a fresh take on salsa with a secret ingredient – jicama. Jicama is a root vegetable with a very mild taste and a crunch that lasts even if the other ingredients get soggy. It has the texture of a turnip but it’s a bit sweet like an apple. It easily takes on the flavor of the lime and works well with sweet or savory dishes. Jicama is full of fiber and has almost no calories – yes you heard that right. So it would make sense to keep it cut up in the fridge and snack on it whenever you are hungry. Low glycemic index, high in vitamin C and antioxidants? Bring it on.
This salsa can easily be tweaked to appeal to different tastebuds. Add pineapple or mango instead of watermelon or add blueberries for a red, white and blue look. Serve it with tortilla chips or cinnamon pita chips for a sweeter appetizer.
Here’s your summer cookout menu (all gluten free)…
- Mint Limeade Mojito in Seconds
- Watermelon and Jicama Salsa or Addictive Guacamole
- Pineapple Grilled Chicken Skewers
- Mango and Jicama Slaw
- Peanut Butter Quinoa Blondies
So invite the neighbors and pull up an Adirondack chair.
Watermelon and Jicama Salsa
Ingredients
- 2 cups diced seedless watermelon lay out on a paper towel to drain
- 1 cup diced jicama
- 2-3 tbsp chopped cilantro
- 1/2 cup diced red onion
- 2 limes juiced
- 1 tbsp brown sugar or honey
Instructions
- Whisk the lime juice and brown sugar. Set aside.
- Gently toss all the other ingredients and pour on lime juice mixture.
- Serve with tortilla chips.
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