Watermelon and cucumber (or jicama) salad with ginger, lime and mint

 Watermelon and cucumber (or jicama) salad with ginger, lime and mint

I saw this recipe in the Washington Post  and thought it sounded so refreshing.  I've prepared it three times in the week since I noticed it, each time a little differently.  First I made it pretty much according to the recipe.  Next time I peeled the cucumber to see if it would be a little less bitter.  Then I changed the cucumber out for some jicama and added grapes.  I also increased the lime juice and ginger and used blood orange olive oil and honey ginger balsamic vinegar.  So here's the final take:

INGREDIENTS:

4 cups diced watermelon (about 1 1/4 pounds)

1/2 of a jicama, diced

1 cup of grapes, halved

2+ Tbsp fresh lime juice

1 Tbsp EVOO

1 Tbsp blood orange olive oil

1 Tbsp honey ginger white balsamic vinegar

2+ tsp finely grated fresh ginger

1/4 tsp fine sea salt

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

1) In a large bowl, toss the watermelon and jicama (or cucumber) and grapes until combined.

2) In a small bowl, whisk together the lime juice, olive oils, vinegar, ginger and salt until combined.  Drizzle the dressing over the watermelon mixture and gently toss to coat.  Then add the mint.  Gently toss to combine.