Spicy Grilled Watermelon Jicama and Cucumber Salad

Fire up your grill for a bold and refreshing twist with this Spicy Grilled Watermelon Jicama and Cucumber Salad! Combining smoky-sweet grilled watermelon with the crisp crunch of jicama and cucumber, this summer-ready dish dazzles with layers of texture and flavor. An ancho chili-lime dressing brings a zesty kick, while fresh cilantro and thin slices of jalapeño add vibrancy and heat. For an optional creamy finish, sprinkle on crumbled feta cheese. Perfect as a side dish or light main, this salad is a feast for the taste buds and the eyes, offering a balance of sweet, tangy, and spicy notes. Ready in just 30 minutes, it’s a must-try for your next barbecue or picnic. Keywords: grilled watermelon salad, spicy jicama salad, summer salad recipes, chili-lime dressing.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 small (about 5 pounds) seedless watermelon
• 1 medium (about 1 pound) jicama
• 1 large English cucumber
• 2 tablespoons olive oil
• 2 teaspoons ancho chili powder
• 3 tablespoons lime juice
• 1 teaspoon honey
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 0.25 cup (chopped) fresh cilantro
• 1 small (thinly sliced) jalapeño
• 0.25 cup (crumbled, optional) feta cheese

Directions

Step 1

Cut the watermelon into 1-inch-thick wedges, removing the rind but leaving the slices large enough to grill without falling apart.

Step 2

Preheat a grill or grill pan over medium-high heat.

Step 3

Brush the watermelon slices lightly with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of the ancho chili powder.

Step 4

Grill the watermelon for 2-3 minutes on each side, or until grill marks appear. Remove from the grill, let cool slightly, and cut into bite-sized cubes.

Step 5

Peel the jicama and slice it into thin matchsticks or small cubes for easier mixing with the salad.

Step 6

Cut the cucumber into thin, half-moon slices or cubes, leaving the skin on for texture and color.

Step 7

In a small bowl, whisk together the remaining olive oil, lime juice, honey, remaining ancho chili powder, kosher salt, and black pepper to create the dressing.

Step 8

In a large bowl, combine the grilled watermelon cubes, jicama, cucumber, chopped cilantro, and thinly sliced jalapeño peppers. Toss gently to avoid crushing the watermelon.

Step 9

Drizzle the dressing over the salad and toss to coat evenly.

Step 10

If desired, sprinkle crumbled feta cheese on top for extra creaminess and flavor.

Step 11

Serve immediately, or chill in the refrigerator for up to 30 minutes before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(3203.0g)

Amount per serving	% Daily Value*
Calories	1317.5

Total Fat 40.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 33.4mg	0%
Sodium 1375.7mg	0%
Total Carbohydrate 241.0g	0%
Dietary Fiber 35.7g	0%
Total Sugars 160.9g
Protein 25.2g	0%

Vitamin D 6IU	0%
Calcium 463.8mg	0%
Iron 11.1mg	0%
Potassium 3940.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 7.1%

Carbs: 67.6%