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Watermelon Jicama and Citrus Salad by Chef Bill Wavrin

This is a great refreshing salad and a perfect summer cooler. The melon with citrus and sweet agave and vinegar are tongue tingling. I’ve added a hint of India’s Bih Jolokia chile powder, about the hottest in universe, and this salad blows up with smokin’ goodness. I love it!  Remember just a hint more and you are a rocket scientist ready for launch.

Yield: 10 servings


5 cups watermelon about [½] seedless watermelon, cut into 1” cubes

1 jicama cut into 1” batonnets

1 orange peeled and thinly sliced

1 grapefruit segmented

1 cup sunflower sprouts

½ teaspoons smoked paprika

1 little pinch Bih Jolokia Powder, (very little is needed!) or chipotle powder (optional)

¼ cup agave syrup

¼ cup fresh squeezed orange juice

1 tablespoon lime juice

¼ cup white balsamic vinegar

½ cup feta crumbled

Sea salt to taste


 Step #1: Cut the watermelon in 1” cubes and set aside in the refrigerator. In a mixing bowl combine smoked paprika, a very small pinch of the Bih Jolokia, mint, orange and lime juices, agave and balsamic vinegar and place in a squeeze bottle.

Step #2: In a separate bowl toss the jicama, oranges and grapefruit with a splash of the paprika vinaigrette.

Step #3: Scatter a pinch of the sprouts around the center of a chilled plate. Artfully stack [5] watermelon cubes in the center and arrange the orange and grapefruit salad around the watermelon. Drizzle dressings over watermelon. Garnish with the crumbled feta a sprinkling of sprouts.

Posted in: Good Food |

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