Grilled Watermelon-Jicama Salad
- cal. (kcal) 160
- Makes: 8 servings
- Heat grill to high. Zest and juice 2 limes. In a small skillet, heat 1/4 cup sugar, 1/4 cup lime juice, 2 tbsp water and cayenne pepper to taste. Cook until sugar dissolves; set aside to cool. Peel 1 seedless round watermelon; slice into 1-inch-thick slabs. Peel and halve 1 large jicama; cut into 1/4-inch-thick slices. Dip jicama in syrup and grill 2 to 3 minutes, until well marked. Brush with syrup, flip and grill 2 more minutes. Dip watermelon in syrup and grill 1 to 2 minutes per side. Cut watermelon into eighths and quarter the jicama slices. Drizzle wedges with remaining lime juice. Sprinkle with lime zest and 1/4 cup packed fresh mint, chopped, plus sea salt and cayenne to taste. Serve with lime wedges.
Nutrition Information for Grilled Watermelon-Jicama SaladServings Per Recipe: 8
PER SERVING: 160 cal., 79 mg sodium, 43 g carb. (9 g fiber, 30 g sugars), 2 g pro.