Refreshing Jicama Kiwano Salad Recipe

Introduction

Today, I’m excited to share a unique and flavorful dish that I’ve been experimenting with recently. This dish is perfect for a cozy night in or a dinner party with friends, bringing together unexpected ingredients in a deliciously surprising way.

Ingredients

jicama (200g, peeled and diced)
kiwano melon (100g, seeds removed and diced)
pomegranate arils (50g)
fennel bulb (1/2, thinly sliced)
lime juice (2 tbsp)
honey (1 tbsp)
extra virgin olive oil (2 tbsp)
fresh mint (a handful, chopped)
salt (to taste)
black pepper (to taste)

Kitchen Tools

chef’s knife
cutting board
mixing bowl
whisk
citrus juicer

Preparation

Start by preparing all your ingredients – peel and dice the jicama, kiwano melon, and fennel. Remove the pomegranate arils from the fruit. In a mixing bowl, whisk together the lime juice, honey, and extra virgin olive oil to create the dressing. Season with salt and black pepper to taste.

Add the jicama, kiwano melon, fennel, and pomegranate arils to the bowl with the dressing. Toss everything together gently to ensure the salad is evenly coated. Finish by sprinkling fresh mint over the top for a burst of freshness.

Serving

This Jicama Kiwano Salad weighs approximately 500g after preparation and serves 4 people. Each serving is around 125g and comes in at an estimated 100 calories per portion.

Tips

For an extra pop of flavor, you can sprinkle some crumbled feta cheese on top of the salad just before serving. The tanginess of the cheese pairs perfectly with the sweetness of the fruits and the crunch of the jicama.

I hope you give this unique and refreshing Jicama Kiwano Salad a try – feel free to customize it with your favorite fruits and herbs to make it your own! Enjoy!