This refreshing watermelon and jicama salsa has a spicy kick! It also looks super pretty with the combination of colors which 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.
I prepared the jicama by removing the peel and then cutting it into small dice.
(The photo above shows cubes that are too big – after the photo I redid them to make them smaller!)
I finely chopped a green onion then deseeded and chopped a poblano pepper and added both to the salsa. 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 jalapeno peppers – but removed the seeds first as those things are HOT! I finely chopped it with copious amounts of hand-washing afterwards!
Then I diced up some watermelon. Watermelon can add a LOT of moisture to salads and salsa, so I drained the cubes on some kitchen paper first.
I seasoned it with a little salt, and dressed it with olive oil and lime juice. I gave it a good stir, and put it in the fridge until it was time to serve.
- 2 cups jicama peeled and diced
- 1 green onion finely chopped
- 1 poblano pepper chopped
- 2 cups watermelon diced
- 1 tbs olive oil
- 1 tsp lime juice
- salt to taste
- 1 small jalapeno pepper finely chopped (optional)
- fresh cilantro for garnish
- Finely dice and chop the jicama, onion, poblano and jalapeno (if using) and place in a bowl.
- Chop the watermelon then leave it to drain on kitchen paper for a few minutes. Add it to the bowl.
- Add the olive oil, lime juice and salt then stir well to mix. Store in the fridge until required.
6g net carbs per serving
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