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Salads
Mexican-inspired
8 servings
20 minutes
0 minutes
This crunchy salad is filled with complementary sweet, sour, and herbal notes. It is a lovely accompaniment to spicy dishes, such as grilled carne asada, barbecued ribs, or grilled tri-tip slathered with piquant sauce. If you like, substitute diced mango for the watermelon, or simply add some to the mixture.
½ cup plus 1 tablespoon fresh lime juice
1 tablespoon agave syrup, honey, or sugar
1 teaspoon salt
3 tablespoons chopped fresh cilantro leaves
¼ cup chopped fresh mint leaves
¼ cup chopped fresh basil leaves
2½ cups ½-inch-diced, peeled jicama
4 cups ½-inch-diced seeded watermelon
1 hothouse (English) cucumber, cut into ½-inch dice
½ cup microgreens
In large bowl, combine juice, agave syrup or honey or sugar, and salt. Stir to dissolve salt.
Add cilantro, mint, basil, jicama, watermelon, and cucumber. Gently toss. Taste and adjust seasoning, adding a little more salt and/or lime juice if needed. Place on salad plates and sprinkle individual servings with a small amount of microgreens.
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