Watermelon Jicama Salad
|Fresh cilantro leaves||1⁄2 Cup (8 tbs), loosely packed, chopped|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Jicama||2 Medium, peeled and cut into 3/4 inch cubes|
|Lime slices||4 (For Garnish)|
In large bowl, toss jicama with lime juice and salt; cover and refrigerate 30 minutes.
Meanwhile, cut rind from watermelon; discard rind.
Cut flesh into 1/2 inch cubes to equal 4 cups; discard seeds.
To jicama, add watermelon, cilantro, and ground red pepper; toss well.
Cover and refrigerate 15 minutes longer to allow flavors to blend.
Garnish with lime slices.