Watermelon, Cucumber, And Jicama Salad

• 2 tablespoons sweetened shredded dried coconut
• 1 piece seedless watermelon (about 2 3/4 lb.)
• 1/2 cup diced (1/8 in.) jicama
• 1/4 cup seasoned rice vinegar
• 1/4 cup slivered fresh basil leaves
• 1 cucumber (about 1 lb.)
• Salt

1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly toasted, 3 to 4 minutes. Pour from pan.
2. Cut 4 equal slices, each 1/2 inch thick, from watermelon piece. Lay each slice on a plate. Cut off and discard rind from remaining watermelon; cut watermelon into 1/2-inch chunks.
3. Put watermelon chunks into bowl along with jicama, vinegar, and basil. Peel cucumber, cut into 1/2-inch chunks, and add to bowl. Mix and season to taste with salt.
4. Spoon salad mixture equally onto watermelon slices; sprinkle portions with toasted coconut.

coconut, watermelon, jicama, rice vinegar, basil, cucumber, salt

Taken from www.myrecipes.com/recipe/watermelon-cucumber-jicama-salad (may not work)