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!!!
- 1 cup watermelon, diced
- 2 cups jicama, peeled
- 1 green onion
- 1 poblano pepper
- 1 small jalapeño pepper
- 1 tbs extra virgin olive oi
- 1 tsp lime juice
- salt, to taste
- fresh cilantro, to garnish
- Chop the watermelon then leave it to drain in a sieve placed over a bowl while you prepare everything else.
- Finely chop or slice the jicama, green onion, poblano, and jalapeño and place in a bowl.
- Add the drained watermelon, together with the olive oil, lime juice and salt, then stir well to mix.
- Store in the fridge until required, then serve garnished with cilantro leaves.
Makes about four cups of salsa.
4g net carbs per serving (approximately ⅔ of a cup)
Nutrition InformationYield 6 Serving Size ⅔ of a cup
Amount Per Serving Calories 50Total Fat 2gSaturated Fat 1gSodium 3mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 3gProtein 1g