This refreshing watermelon and jicama salsa has a spicy kick! A pretty low carb recipe with a combination of colors that match the Mexican flag!

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I mentioned jicama quite recently in a my Jicama Salad. This salsa is a little different, but is another great combination of flavors! If you've never tried jicama, give it a try! It has the texture of a crisp apple, but more like the flavor of a water chestnut. Check out my whole collection of low carb jicama recipes!

To the jicama I've added juicy watermelon, flavorful poblano peppers, and spicy jalapeños! It's a fabulous mixture that has a lot going on - and would be perfect served with grilled meat or fish, or alongside tacos or fajitas!

How to Make Watermelon and Jicama Salsa

Dice up some watermelon. Watermelon can add a LOT of moisture to salads and salsa, so place it in a sieve over a bowl while you prepare everything else.

Remove the peel from the jicama and then cut it into small dice. Finely chop a green onion, then deseed and chop a poblano pepper. Poblanos are relatively mild but I love their color and flavor. You could use regular green bell peppers instead but personally I'm not a fan of the taste!

I also added one of my homegrown jalapeño peppers - but removed the seeds first as those things are HOT! If using, slice it up and add it to the mix.

Add the watermelon, then finish the salsa with a little salt, extra virgin olive oil, and lime juice.

By the way - if you're in the US, check out how you can get a bottle of quality EVOO for just $1!

Stir well to combine, and place it in the fridge until you are ready to serve, then garnish it with fresh cilantro leaves.

This would be a great dish to serve at a Cinco de Mayo or any other Mexican themed party - the red white and green colors match the Mexican flag perfectly!!!

📖 Recipe

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