Spicy Watermelon and Jicama Salsa

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 jalapeno 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!!!

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Spicy Watermelon and Jicama Salsa

Yield: 4 cups

Prep Time: 20 minutes

Total Time: 20 minutes

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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Ingredients

• 2 cups jicama, peeled and diced
• 1 green onion, finely chopped
• 1 poblano pepper, chopped
• 1 cup watermelon, diced
• 1 tbs extra virgin olive oil
• 1 tsp lime juice
• salt, to taste
• 1 small jalapeno pepper, sliced (optional)
• fresh cilantro, to garnish

Instructions

1. Chop the watermelon then leave it to drain in a sieve placed over a bowl while you prepare everything else.
2. Finely chop or slice the jicama, green onion, poblano and jalapeno (if using) and place in a bowl.
3. Add the drained watermelon, together with the olive oil, lime juice and salt, then stir well to mix.
4. Store in the fridge until required, then serve garnished with cilantro leaves.

Notes

Makes about four cups of salsa.

4g net carbs per serving (approximately ⅔ of a cup)

Nutrition Information

Yield 6 Serving Size ⅔ of a cup
Amount Per ServingCalories 50Total Fat 2gSaturated Fat 1gSodium 3mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 3gProtein 1g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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